Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread

Journal of Food Science and Technology

Volumn 54, Issue 8, 2017, Pages 2443-2451

  Giri, Apurba ^a   Kanawjia, Suresh Kumar ^b   Singh, Mukesh Pratap ^c  

^a Department of Chemistry   (India)

^b NATIONAL DAIRY RESEARCH INSTITUTE   (India)

^c NDDB Dairy Services   (India)

Author keywords

Fatty acid profile; Inulin; Microstructure; Processed cheese spread; Sensory

Indexed keywords

INSULIN; MICROSTRUCTURE; POLYSACCHARIDES; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; SCANNING ELECTRON MICROSCOPY; UNSATURATED FATTY ACIDS;

FATTY ACID PROFILES; INULIN; PHYSICO-CHEMICALS; PROCESSED CHEESE; SCANNING ELECTRON MICROGRAPHS; SENSORY; TITRATABLE ACIDITY; UNIFORM DISTRIBUTION;

FATTY ACIDS;

EID: 85019674568     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2686-5     Document Type: Article

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