UTILIZATION OF MAIZE GERM CAKE AS A NUTRITIONAL AND FUNCTIONAL INGREDIENT IN PROCESSED CHEESE
The present study was conducted to investigate the effect of partially incorporating maize germ cake flour (MGC) in the formula of processed cheese on the physicochemical, textural, microstructure, and sensory properties of the final product. The processed cheese was prepared with the addition of MG...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2023-12-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://fens.usv.ro/index.php/FENS/article/view/997/867 |