Effect of jujube pulp on the quality of cream cheese product during storage

Effect of jujube pulp on the quality of cream cheese product during storage

ABSTRACT: Cheese is favored by foreign consumers for its remarkable nutritional profile and unique taste. However, Chinese consumers find it difficult to accept its strong flavor profile. Therefore, it is imperative to develop a cheese product that meets the flavor preferences of Chinese consumers....

Full description

Saved in:
Bibliographic Details
Main Authors: Bingshou Wang, Xiuli Ma, Fang Wang, Guoying Qi, Mingyue Chen, Anna Liu, Wanning Fan
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Journal of Dairy Science
Subjects:
cream cheese product
jujube
rheology
microstructure
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030224013390
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items