tailieunhanh - Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese

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Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese

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The aim of this study was to evaluate the physicochemical and sensory properties of functional low-fat cheesecake prepared by using full, low and fat-free cottage cheese as a healthier alternative of cream cheese as a control which traditionally used in cheesecake making. |

Đang chuẩn bị liên kết để tải về tài liệu:
Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese

The aim of this study was to evaluate the physicochemical and sensory properties of functional low-fat cheesecake prepared by using full, low and fat-free cottage cheese as a healthier alternative of cream cheese as a control which traditionally used in cheesecake making. |

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Đang chuẩn bị liên kết để tải về tài liệu: Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese

The aim of this study was to evaluate the physicochemical and sensory properties of functional low-fat cheesecake prepared by using full, low and fat-free cottage cheese as a healthier alternative of cream cheese as a control which traditionally used in cheesecake making. |

Evaluation of physiochemical characters in sweet potato

Near infrared spectroscopy measurement and kinetic modeling for physiochemical properties of tabtim fish (hybrid tilapia oreochromis sp.) fillets during chilling storage

Seed priming with karrikinolide improves growth and physiochemical features of coriandrum sativum under cadmium stress

Physiochemical analysis of some Saudi Arabia honey

Physiochemical characteristics of buffalo milk samples available in four districts of Chhattisgarh, India

Báo cáo khoa học: Physiochemical characterization of the Alzheimer’s disease-related peptides Ab1–42Arctic and Ab1–42wt

Effect of pulsed electric field treatment on polyphenol oxidase, total phenolic compounds, and microbial growth of apple juice

N-succinyl chitosan–dialdehyde starch hybrid hydrogels for biomedical applications

A systematic review on silver nanoparticles-induced cytotoxicity: Physicochemical properties and perspectives

Microbial and physiochemical changes during the incubation of fen-Daqu

Đang chuẩn bị liên kết để tải về tài liệu:
Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese