Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties
Sedigheh Mazinani, Ali Motamedzadegan, Shahram Nghizadeh Raeisi, Mazdak Alimi
Topics & Concepts
Food scienceStarterSoy proteinPea proteinChemistryRheologyDairy industryMaterials scienceComposite materialProteins in Food SystemsFood composition and propertiesProbiotics and Fermented Foods