Evaluation of the effect of sesame (Sesamum Indicum L.) protein isolates on the bromatological, textural, and microstructural properties of fresh cheese
In cheese making, protein loss during the draining stage and variation in textural characteristics during storage is a major problem, making vegetable proteins a viable alternative. This research focused on extracting sesame protein for use in producing fresh cheese. Different concentrations (0, 2,...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000010 |
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