- Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread.
Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread.
Journal of food science and technology (2017-07-26)
Apurba Giri, Suresh Kumar Kanawjia, Mukesh Pratap Singh
PMID28740302
초록
To develop a functional processed cheese spread (PCS) different levels of inulin (0, 4, 6 and 8%) addition into PCS was studied with its physico-chemical, sensory and fatty acid profile and micro-structural quality. As the level of inulin addition increased moisture, a
MATERIALS