Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics

Sipahioglu O., ALVAREZ V., SOLANO-LOPEZ C.

International Dairy Journal, vol.9, no.11, pp.783-789, 1999 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 9 Issue: 11
  • Publication Date: 1999
  • Doi Number: 10.1016/s0958-6946(99)00150-8
  • Journal Name: International Dairy Journal
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.783-789
  • Keywords: tapioca starch, lecithin, fat mimetics, feta cheese, fat replacers, REDUCED-FAT, FULL-FAT, MICROSTRUCTURE, PRODUCTS, TEXTURE, MILK
  • Erciyes University Affiliated: No