Open AccessLow-fat Processed Cheese Spread with Added Inulin: Its Physicochemical, Rheological and Sensory Characteristics
Author(s) -
Mohammad A. El-Assar,
Sherein A. Abou-Dawoo,
Sally S. Sakr,
Nourhan M. Younis
Publication year - 2018
Publication title -
international journal of dairy science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.348
H-Index - 17
eISSN - 1811-9751
pISSN - 1811-9743
DOI - 10.3923/ijds.2019.12.20
Subject(s) - inulin , food science , rheology , chemistry , fat substitute , sensory system , biology , materials science , neuroscience , composite material
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