Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅱ: Impact on functional and sensory properties of cheese
Maria Ahsan, Tahira Mohsin Ali, Abid Hasnain
Topics & Concepts
Food scienceCaseinChemistryPotato starchStarchFat substituteFood composition and propertiesProteins in Food SystemsProbiotics and Fermented Foods