Chemical, rheological and sensory characteristics of processed cheese spread analogues

Faculty Agriculture Year: 2018
Type of Publication: ZU Hosted Pages: 125-138
Authors:
Elsayed Mohamed Abdel Wahed Khalil
Journal: Carpathian Journal of Food Science and Technology Technical University of Cluj Napoca, Romania U.T. Press Publishing House Volume: 11
Keywords : Chemical, rheological , sensory characteristics , processed cheese    
Abstract:
The present work as undertaken to assess information on the physico-chemical composition, fatty, texture profile, microstructure and sensory evaluation of processed cheese analogue made by substituting 50% and 100% of butter fat with vegeta
    
     
 
       

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