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- W2236389896 abstract "The physicochemical, rheological and sensory properties during the storage of Kariesh cheeses made with 0.1, 0.2, 0.3, 0.4 or 0.5 g wheat bran/100 g milk were evaluated at 0, 7 and 15 days. The cheeses with 0.5 g wheat bran/100 g milk had a significantly (P < 0.01) higher yield and moisture content, and lower pH and protein content than the control. No significant differences (P > 0.01) in salt and ash contents were observed among the cheeses studied. Texture profile analysis showed that the rheological characteristics decreased significantly in cheeses made with wheat bran. These results suggested that wheat bran (up to 0.4%) can be used to produce a fibre fortified Kariesh cheese." @default.
- W2236389896 created "2016-06-24" @default.
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- W2236389896 date "2016-01-12" @default.
- W2236389896 modified "2023-10-18" @default.
- W2236389896 title "Physicochemical, rheological and sensory properties of EgyptianKarieshcheese containing wheat bran" @default.
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- W2236389896 doi "https://doi.org/10.1111/1471-0307.12278" @default.
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