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PREPARATION AND PROPERTIES OF PROCESSED CHEESE SPREAD
CONTAINING QUINOA PASTE
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Abstract: Quinoa paste (Qp) was used to substitute 10, 20, 30 and 40% of the cheese base in the
manufacture of processed cheese. The resultant products were analyzed for some of its
physicochemical, microstructural and textural properties.
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| URL |
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| Publication year |
2017
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| Organization Name |
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| serial title |
Egyptian J. Dairy Sci.
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| ISSN |
0378·2700
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| Author(s) from ARC |
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| Publication Type |
Journal
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