Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening
نویسندگان
چکیده
منابع مشابه
effect of tragacanth gum and exopolysaccharide producing starter on quality, textural and microstructural properties of cheddar cheese
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boron nitride semiconducting zigzag swcnt, $b_{cb}$$n_{cn}$$c_{1-cb-cn}$, as a potential candidate for making nanoelectronic devices was examined. in contrast to the previous dft calculations, wherein just one boron and nitrogen doping configuration have been considered, here for the average over all possible configurations, density of states (dos) was calculated in terms of boron and nitrogen ...
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Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract
Response surface methodology (RSM) was used to optimize pizza cheese containing carrot extract. The effects of two important independent variables including soybean oil (5%-20%) and carrot extract (5%-20%) were studied on physicochemical and textural properties of pizza cheese containing carrot extract. According to the results, RSM was successfully used for optimizing formulation of pizza chee...
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ژورنال
عنوان ژورنال: International Journal of Dairy Technology
سال: 2015
ISSN: 1364-727X
DOI: 10.1111/1471-0307.12243