Open AccessInfluence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk
Author(s) -
Mian Shamas Murtaza,
Aysha Sameen,
Nuzhat Huma,
Fatma Hussain
Publication year - 2016
Publication title -
pakistan journal of zoology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.293
H-Index - 23
ISSN - 0030-9923
DOI - 10.17582/journal.pjz/2017.49.1.27.34
Subject(s) - food science , sensory system , chemistry , biology , neuroscience