The effects of hydrocolloids on some physico-chemical and sensory properties and on the yield of Kashar cheese.
Kurultay
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Trakya University, Agricultural Faculty, Department of Food Engineering, Tekirdağ, Turkey. gida@ihlas.net.tr
Oksüz
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Simsek
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D002266:Carboxymethylcellulose Sodium; D002611:Cheese / Q000032:analysis*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003102:Colloids / Q000737:chemistry*; D004043:Dietary Fiber; D005685:Galactans; D005780:Gelatin; D008351:Mannans; D053149:Plant Gums; D013649:Taste
D003102:Colloids; D004043:Dietary Fiber; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D005780:Gelatin; C007894:guar gum; D002266:Carboxymethylcellulose Sodium