Development Of Starch-Based Imitation Cheese Spread
The aim of this study was to develop starch-based imitation cheese spread as an alternative imitation cheese product to replace its dairy counterpart. The effects of different weight percentages of glycerol monostearate (GMS) (0.0%, 2.5%, 5.0%, 7.5% and 10.0%) in the starch-based imitation cheese sp...
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| 格式: | Monograph |
| 語言: | English |
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Universiti Sains Malaysia
2021
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| 在線閱讀: | http://eprints.usm.my/51563/1/LOW%20ZHI%20YU%20cut.pdf |