Volume 15, Issue 77 (2018)                   FSCT 2018, 15(77): 67-57 | Back to browse issues page

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Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums. FSCT 2018; 15 (77) :67-57
URL: http://fsct.modares.ac.ir/article-7-3937-en.html
Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums
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Article Type: Original paper | Subject: Food quality control
Received: 2016/09/12 | Accepted: 2018/01/8 | Published: 2018/06/22
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