Open AccessOptimization of Low-fat Butter Using Response Surface Methodology: Effect on Physicochemical Properties and Consumers' Acceptance
Author(s) -
Dorra Salhi,
Sarra Jrıbı,
Sonia Boudiche,
Souraya Kaabia,
Hajer Debbabi
Publication year - 2019
Publication title -
international journal of innovative approaches in agricultural research
Language(s) - English
Resource type - Journals
ISSN - 2602-4772
DOI - 10.29329/ijiaar.2019.194.8
Subject(s) - xanthan gum , food science , chemistry , water activity , response surface methodology , fat substitute , aroma , stabiliser , spreadability , butterfat , milk fat , water content , chromatography , materials science , rheology , geotechnical engineering , engineering , composite material , linseed oil
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom