Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive

Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive

Abstract The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne‐type cheese was investigated. Response surface methodology (RSM) using Box–Behnken design was applied to det...

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Bibliographic Details
Main Authors: Hanen Ghamgui, Fatma Bouaziz, Fakher Frikha, Fatma Châari, Semia Ellouze‐Chaâbouni
Format: Article
Language:English
Published: Wiley 2021-04-01
Series:Food Science & Nutrition
Subjects:
almond gum
physicochemical
response surface methodology
sensory properties
soft sardaigne‐type cheese
textural properties
Online Access:https://doi.org/10.1002/fsn3.2170

Internet

https://doi.org/10.1002/fsn3.2170

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