Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic

International Journal of Dairy Technology

Volumn 64, Issue 4, 2011, Pages 502-508

  Karahan, Aynur G ^a   Kart, Arzu ^a   Akoǧlu, Aylin ^b   Çakmakçi, M Lütfü ^b  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Bacterial cellulose; Fat mimetics; Physicochemical properties; Turkish Beyaz cheese

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 84860407886     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00718.x     Document Type: Article

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