JHED | Volume 41 | FPP (14) - Study the impact of adding xanthan gum as a fat replacer on the quality characteristics of low-fat Oshari-like cheese.

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STUDY THE IMPACT OF ADDING XANTHAN GUM AS A FAT REPLACER ON THE QUALITY CHARACTERISTICS OF LOW-FAT OSHARI-LIKE CHEESE.

Amal Sabbar Abdul-Hussien Alzamili, Dhia Ibrahim Jerro Al-Bedrani

Keywords: Xanthan gum, Oshari-Like cheese, Physicochemical properties.

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VOLUME 41 | Food Production and Processing (14)

Amal Sabbar Abdul-Hussien Alzamili, Dhia Ibrahim Jerro Al-Bedrani (2022).
Study the impact of adding xanthan gum as a fat replacer on the quality characteristics of low-fat Oshari-like cheese.

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