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Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties

Crossref DOI link: https://doi.org/10.1007/s11694-021-00973-z

Published Online: 2021-08-27

Published Print: 2021-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Mazinani, Sedigheh

Motamedzadegan, Ali https://orcid.org/0000-0001-8225-7341
Nghizadeh Raeisi, Shahram

Alimi, Mazdak
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Text and Data Mining valid from 2021-08-27

Version of Record valid from 2021-08-27
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Article History

Received: 29 August 2020

Accepted: 17 May 2021

First Online: 27 August 2021

Declarations

:

: The authors declare that they have no conflict of interest.

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