Optimization of citrus fiber‐enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties

Documenti analoghi

• Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation
  di: Esra Bölük, et al.
  Pubblicazione: (2024)
• Lemon Fiber as a New Source of Fat Replacement in Filling Creams
  di: Duygu Ozmen, et al.
  Pubblicazione: (2025)
• Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates
  di: Serpil Pekdogan Goztok, et al.
  Pubblicazione: (2024)
• Red Beet Process Waste: A Sustainable Glucose Syrup Alternative for Gummy Confectionery
  di: Tahra ElObeid, et al.
  Pubblicazione: (2025)
• Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products
  di: Omer Said Toker, et al.
  Pubblicazione: (2024)