Physical Development And Physicochemical Characterization Of A Soy-Based Cream Cheese
Soy-based cream cheese (SCC) was developed with textural properties similar to those of commercial dairy cream cheese (DCC) via the addition of microbial transglutaminase (MTG), soy protein isolate (SPI) and maltodextrin (MD). Response surface methodology (RSM) was employed to determine the effects...
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| Format: | Thesis |
| Language: | English |
| Published: |
2010
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| Subjects: | |
| Online Access: | http://eprints.usm.my/42478/1/LIM_TING_JIN_HJ.pdf |
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