Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties |
Urgu, Muge
(Department of Food Engineering, Faculty of Engineering, Ege University)
Turk, Aylin (Department of Food Engineering, Faculty of Engineering, Ege University) Unluturk, Sevcan (Department of Food Engineering, Izmir Institute of Technology) Kaymak-Ertekin, Figen (Department of Food Engineering, Faculty of Engineering, Ege University) Koca, Nurcan (Department of Food Engineering, Faculty of Engineering, Ege University) |
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