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 (گروه علوم و صنایع غذایی، واحد‌تهران شمال، دانشگاه آزاد اسلامی‌، تهران، ایران.)
Hamid  Tavakkolipour ² (گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی‌، سبزوار، ایران.)
Shila  Safaeian ³ (گروه بیولوژی دریا، دانشکده علوم و فنون دریایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.)
Rezvan  Mousavi Nadoshan 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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