Physicochemical and Sensory Properties of Short-Term Fermented Cream Cheese with Added <i>Citrus junos</i> Peel Powder
In this study, we analyzed the quality characteristics of short-term fermented cream cheese with added <i>Citrus junos</i> peel (CP). Samples were classified as CP1, CP2, and CP3 based on the amount of CP added. The quality analysis included pH, viscosity, CIE color, electronic nose, ele...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/4/218 |
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