Evaluation of Formulation of Spreadable Processed Cheese Using Chickpea Protein Isolate and Lor Cheese

Behzad Ardalan ¹ ( دانش‌آموخته‌ دکتری، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد سنندج، دانشگاه آزاد اسلامی ، سنندج، ایران. )
Moharram Vaziri ² ( استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد سنندج،‌ دانشگاه آزاد اسلامی ، سنندج، ایران. )
Seyyed Ali Mortazavi ³ ( استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فرو‌دسی مشهد، مشهد، ایران )

Submited date : 2022-05-18 Accepted date : 2022-08-15

Keywords:

References:

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