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Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide

P C Belsito1, M V S Ferreira1, L P Cappato1

  • 1Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000, Seropédica, Rio de Janeiro, Brazil.

Carbohydrate Polymers
|August 20, 2017
PubMed

Keywords:
GalactooligosaccharideMicrostructureRequeijao cremosoRheologySensory acceptanceTD-nuclear magnetic resonance

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