Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads
The objective of this study was to characterize the effects of pH values (5, 5.5, 6, 6.5 and 7) on the properties of buffalo and cow butter-based low-fat spreads. Sensory evaluation of the samples decreased with an increase in pH values and during the storage periods. In addition, phase separation o...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2014-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1503 |