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The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru-type Künefe cheese during storage

Mustafa Kadir Esen, Nuray Güzeler

2022International Dairy Journal15 citationsDOI

Topics & Concepts

Food scienceWhey proteinProteolysisComposition (language)ChemistryTexture (cosmology)MicrostructureSensory analysisBiochemistryPhilosophyEnzymeComputer scienceLinguisticsArtificial intelligenceCrystallographyImage (mathematics)Probiotics and Fermented FoodsProteins in Food SystemsAnimal Nutrition and Physiology
The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru-type Künefe cheese during storage | Litcius