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Author: Nurcan Koca
2 Articles are founded.
Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
Food Sci Anim Resour 2019;39(1):23-34.
https://doi.org/10.5851/kosfa.2018.e60
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https://doi.org/10.5851/kosfa.2018.e60
Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts
Korean J Food Sci Anim Resour 2018;38(5):866-877.
https://doi.org/10.5851/kosfa.2018.e8
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https://doi.org/10.5851/kosfa.2018.e8