STUDIES ON SPREDABLE PROCSSED CHEESE EMULSIFYING SALTS
ASHRAF GABER MOHAMED A. ED AHMED;
Abstract
The scanning electron microscopy (SEM) was used to identify the composition of some commercial emulsifying salts and then formulating similar salts suitable for making spreadable processed cheese. In addition, two individval potassium salts (potassium citrate and potassium acetate) were used for preparing potassium emulsilying salts to obtain processed cheese with the correct Na: K ratio (0.5-0.6) as recommended by nutritionists.
Other data
| Title | STUDIES ON SPREDABLE PROCSSED CHEESE EMULSIFYING SALTS | Other Titles | دراسات عن املاح استحلاب الجبن المطبوخ القابل للفرد | Authors | ASHRAF GABER MOHAMED A. ED AHMED | Issue Date | 2004 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| B17256.pdf | 1.79 MB | Adobe PDF | View/Open |
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