Physical Development And Physicochemical Characterization Of A Soy-Based Cream Cheese

Soy-based cream cheese (SCC) was developed with textural properties similar to those of commercial dairy cream cheese (DCC) via the addition of microbial transglutaminase (MTG), soy protein isolate (SPI) and maltodextrin (MD). Response surface methodology (RSM) was employed to determine the effects...

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Bibliographic Details
Main Author:	Lim, Ting Jin
Format:	Thesis
Language:	English
Published:	2010
Subjects:	T Technology (General)
Online Access:	http://eprints.usm.my/42478/
Abstract	Abstract here

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