Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening
The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14℃ for 6 mon. The particle sizes of PMT ranged fro...
| Main Authors: | , , , |
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| Format: | Online |
| Language: | English |
| Published: |
Korean Society for Food Science of Animal Resources
2016
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869552/ |