Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin

2019 ◽  
Vol 73 (1) ◽  
pp. 244-254
Author(s):  
Seyyed Moein Nazari ◽  
Ali Mortazavi ◽  
Javad Hesari ◽  
Farideh Tabatabaei Yazdi
Keyword(s):  
Textural Properties ◽  
Low Fat ◽  
Feta Cheese

scholarly journals The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Zahra Shafiei ◽  
Mohammad Hojjatoleslamy ◽  
Sahel Soha ◽  
Mohammad Ali Shariati
Keyword(s):  
Textural Properties ◽  
Low Fat ◽  
Low Fat Cheese

scholarly journals The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage

2018 ◽  
Vol 6 (4) ◽  
pp. 1015-1022 ◽  
Author(s):  
Mehdi Atashkar ◽  
Mohammad Hojjatoleslamy ◽  
Leila Sedaghat Boroujeni
Keyword(s):  
Textural Properties ◽  
Low Fat ◽  
Fat Substitution

scholarly journals Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria

2020 ◽  
Author(s):  
Ahmed M. Hamdy ◽  
Mahmoud E. Ahmed ◽  
Dipakkumar Mehta ◽  
Mohamed Salem Elfaruk ◽  
Ahmed R. A. Hammam ◽  
...  
Keyword(s):  
Probiotic Bacteria ◽  
Low Fat ◽  
Feta Cheese
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