Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

Grasas y Aceites

Volumn 62, Issue 3, 2011, Pages 275-283

  Dinkci N ^a   Kesenkas H ^a   Seckin A K ^b   Kinik, O ^a   Gonc S ^a  

^a EGE UNIVERSITY   (Turkey)

^b CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Colour; Kasharcheese; Scanning electron microscope; Texture profile analysis; Vegetable fat

Indexed keywords

EID: 79958056046     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.091810     Document Type: Article

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