The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat.

Szafranska, Jagoda O; Muszynski, Siemowit; Tomasevic, Igor; Solowiej, Bartosz G

Szafranska, Jagoda O; Muszynski, Siemowit; Tomasevic, Igor; Solowiej, Bartosz G.

Afiliación

Szafranska JO; Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Muszynski S; Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
Tomasevic I; Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia.
Solowiej BG; Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.

Foods ; 10(4)2021 Apr 02.

Article en En | MEDLINE | ID: mdl-33918205

Palabras clave

computer vision system; density; polysaccharide; texture; viscoelasticity; water activity

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Suiza

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