JHED | Volume 42 | FPP (21) - A study of the effect of partial replacement of fat with WPC on the chemical, sensory and texture properties of low-fat processed cheese.

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A STUDY OF THE EFFECT OF PARTIAL REPLACEMENT OF FAT WITH WPC ON THE CHEMICAL, SENSORY AND TEXTURE PROPERTIES OF LOW-FAT PROCESSED CHEESE

Zainab Hassan Abdul Hussein Al-Zarfy, Dhia Ibrahim Jerro Al-Bedrani

Keywords: WPC, Processed cheese, Texture properties.

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VOLUME 42 | Food Production and Processing (21)

Zainab Hassan Abdul Hussein Al-Zarfy, Dhia Ibrahim Jerro Al-Bedrani (2023).
A study of the effect of partial replacement of fat with WPC on the chemical, sensory and texture properties of low-fat processed cheese.

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