Evaluation of Textural and Sensory Properties of Diet Processed Pizza Cheese Based on Modified Starch and Salt Extracted from Seaweed

Subject Areas :

Motahhareh Nasiri ¹ , Hamid Tavakkolipour ² , Shila Safaeian ³ , Rezvan Mousavi Nadoshan ⁴

1 - گروه علوم و صنایع غذایی، واحد‌تهران شمال، دانشگاه آزاد اسلامی‌، تهران، ایران.
2 - گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی‌، سبزوار، ایران.
3 - گروه بیولوژی دریا، دانشکده علوم و فنون دریایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
4 - گروه شیلات، دانشکده علوم و فنون دریایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.

Received: 2021-04-13 Accepted : 2021-05-30 Published : 2024-03-20

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References:

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