Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese
1. Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese

Shahin Zomorodi; Elham Azarpazhooh; Homa Behmadi

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 13-18

Abstract
  In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, ...  Read More