Carrageenan as a functional additive in the production of cheese and cheese-like products

• Autorzy: Blaszak B. , Gozdecka G. , Shyichuk A.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

food technology; cheese; cheese-like product; carrageenan; rheology; texture; functional property; whey protein; functional food

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2018
• Tom: 17
• Numer: 2
• Opis fizyczny: p.107-116,ref.

Twórcy

autor

Blaszak B.

• Faculty of Chemical Technology and Engineering, UTP University of Science and Technology, Bydgoszcz, Seminaryjna 3, 85-326 Bydgoszcz, Poland

autor

Gozdecka G.

• Faculty of Chemical Technology and Engineering, UTP University of Science and Technology, Bydgoszcz, Seminaryjna 3, 85-326 Bydgoszcz, Poland

autor

Shyichuk A.

• Faculty of Chemical Technology and Engineering, UTP University of Science and Technology, Bydgoszcz, Seminaryjna 3, 85-326 Bydgoszcz, Poland

Identyfikatory

DOI

10.17306/J.AFS.2018.0550