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...
Saved in:
Main Author: | Lim, Ting Jin |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2010
|
Subjects: | |
Online Access: | http://eprints.usm.my/42478/1/LIM_TING_JIN_HJ.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Rheological Characterization And Fouling Mitigation Of Coconut Cream Emulsion
by: Maghazechi, Avan Farouq Qadir
Published: (2023) -
Effects of Ingredient Substitution on Processed Cheese
by: Ahmad, Karimah
Published: (1996) -
Effects of different stabilisers on physical and mechanical properties of instant ice cream mix powder and ice cream products
by: Abdul Razak, Siti Zubaidah
Published: (2018) -
Exposure assessment of Listeria monocytogenes and biofilm formation in ready-to-eat cheese
by: Lee, Hai Yen
Published: (2011) -
Properties Of Soy Protein Isolate-chitosan Bioadhesives For Production Of Oil Palm Trunk Particleboard
by: Lamaming, Sofie Zarina
Published: (2023)