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

Subject Areas :

Behzad Ardalan ¹ , Moharram Vaziri ² , Seyyed Ali Mortazavi ³

1 - دانش‌آموخته‌ دکتری، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد سنندج، دانشگاه آزاد اسلامی ، سنندج، ایران.
2 - استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد سنندج،‌ دانشگاه آزاد اسلامی ، سنندج، ایران.
3 - استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فرو‌دسی مشهد، مشهد، ایران

Received: 2022-05-18 Accepted : 2022-08-15 Published : 2024-12-28

Keywords:

References:

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