The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums
In this research, the effects of three variables, Konjac Glucomannan gum (KGM) (0-0.4% w/w), Xanthan gum (XG) (0-0.4% w/w) and Butter (3-9% w/w) on firmness, flavor, spread ability, color, total acceptance and pH of spreadable processed cheese were investigated. The central composite experimental de...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2017-02-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68162_607e88b1c1864619dc5b5b1ddce878ac.pdf |