Chemical, textural, rheological, and sensorial properties...

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Journal of Texture Studies 2020 / 01

Chemical, textural, rheological, and sensorial properties of whey‐less Feta cheese as influenced by replacement of milk protein concentrate with Pea protein isolate

Omrani Khiabanian, Newsha, Motamedzadegan, Ali, Naghizadeh Raisi, Shahram, Alimi, Mazdak
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Language:
english
Journal:
Journal of Texture Studies
DOI:
10.1111/jtxs.12508
Date:
January, 2020
File:
PDF, 5.53 MB
english, 2020
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