In order to improve the yield and texture of fresh type cheese, different types of starch or their combination with xanthan gum were tested in a model system, to determine the effect of these ingredients on the yield, whey release, syneresis, and moisture, as well as the texture parameter as hardnes...
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| Format: | Article |
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https://revistas.sena.edu.co/index.php/recia/article/view/3658 |
