テクノロジーの進歩に関する国際ジャーナル

テクノロジーの進歩に関する国際ジャーナル
オープンアクセス

ISSN: 0976-4860

概要

Effect of Xanthan Gum and Carboxymethyl Cellulose on Physical Properties of Cream Cheese

Sara Salari*, Mossalreza Zanganeh, Abollfazl Fadavi and Zeid Ahmadi

Many problems originated from consuming the high fat products, so reducing the fat in foods is very attractive field. In this study, the effect of xanthan gum at levels 0.05%, 0.17%, 0.3% and carboxymethyl cellulose at 0.02%, 0.11%, 0.2% on physical properties of cream cheese was studied. Results showed that samples contain xanthan and CMC had significant differences (p

免責事項: この要約は人工知能ツールを使用して翻訳されたものであり、まだレビューまたは検証されていません。
Top