Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese
The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substitute...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001098121 |
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| Matična publikacija: |
Mljekarstvo.com 70 (2020), 1 ; str. 13-27 |
| Glavni autori: | Lučan Čolić, Mirela (Author), Ranilović, Jasmina, Slačanac, Vedran, Cvetković, Tanja, Primorac, Ljiljana, inženjerka prehrambene tehnologije, Gajari, Davorka, Tomić-Obrdalj, Helena, Jukić, Marko, biotehnolog, Lukinac Čačić, Jasmina |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2020.0101 Hrčak |