Hosseini, M.; Habibi Najafi, M. B.; Mohebbi, M.
(JKUAT, 2018-02-22)
Guar gum and whey proteins concentrate (WPC-35) were used as functional additives
to improve the functional characteristics (hardness and meltability) of the Na-caseinatebased
imitation cheese. Also, the alterations in ...