INFLUENCE OF FAT REPLACERS ON THE CHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF LOW‐FAT BEYAZ PICKLED CHEESE PRODUCED FROM EWE'S MILK

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AKIN M.S.

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Journal Paper

Paper Information

Journal: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY Year:2015 | Volume:68 | Issue:1 Page(s): 0-0

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Information Journal Paper

Title

INFLUENCE OF FAT REPLACERS ON THE CHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF LOW‐FAT BEYAZ PICKLED CHEESE PRODUCED FROM EWE'S MILK

Author(s)

AKIN M.S. | Issue Writer Certificate

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Abstract

Cites

THE EFFECT OF PERSIAN AND ALMOND GUMS AS FAT REPLACERS ON TEXTURAL AND MICROSTRUCTURE CHARACTERISTICS OF LOW- FAT ULTRAFILTRATED CHEESE

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APA: Copy

AKIN, M.S.. (2015). INFLUENCE OF FAT REPLACERS ON THE CHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF LOW?FAT BEYAZ PICKLED CHEESE PRODUCED FROM EWE'S MILK. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 68(1), 0-0. SID. https://sid.ir/paper/722139/en

Vancouver: Copy

AKIN M.S.. INFLUENCE OF FAT REPLACERS ON THE CHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF LOW?FAT BEYAZ PICKLED CHEESE PRODUCED FROM EWE'S MILK. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY[Internet]. 2015;68(1):0-0. Available from: https://sid.ir/paper/722139/en

IEEE: Copy

M.S. AKIN, “INFLUENCE OF FAT REPLACERS ON THE CHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF LOW?FAT BEYAZ PICKLED CHEESE PRODUCED FROM EWE'S MILK,” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 68, no. 1, pp. 0–0, 2015, [Online]. Available: https://sid.ir/paper/722139/en

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