اثر صمغ کتیرا بر خصوصیات فیزیکوشیمیایی و بافتی پنیر لیقوان طی دورۀ رسیدن
Published in SHILAP Revista de lepidopterología • May 22, 2017
NobleIDNI3P47W62R96S36
Authors:,,
Jafar Mohammadzadeh Milani
Shohreh Khedmati
Azadeh Ghorbani Hasansarai
Abstract
In this research, the effect of tragacanth gum (Astragalusgummifer) at five different concentrations of 0.25, 0.5, 0.75 and 1 gram of gum per 1 kg of consumed milk on physicochemical (moisture, ash, pH, salt, fat and protein), colorimetric measurement and textural properties of Lighvan cheese during...
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