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Utilizing of the Guar Gum for Improving the Physiochemical, Rheological and Sensory Properties of Low-Energy Mozzarella Cheese
2020
Annals of Tropical Medicine and Public Health
This study aimed to use the Guar Gum as a fat replacer and study its role for improving the physicochemical, rheological and sensory properties of Mozzarella cheese. The Guar Gum added to skimmed milk in different proportions 0.1%, 0.2%, 0.3%, 0.4% and 0.5% as A1, A2, A3, A4 and A5 treatment, respectively. In addition, there was the positive control C + treatment, which made from whole milk and negative control C ـــ treatment that made from skimmed milk without β-glucan. The chemical
doi:10.36295/asro.2020.231622
fatcat:ftzrbwrernd6pde37uahzvyyqu