The Feasibility of Manufacturing Low Fat Pizza Cheese by Use of Pre- Gelatinized Corn Starch

Subject Areas : food microbiology

S. Abbasi ¹ (MSc of the Department of Food Sciences and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin,)
L. Nateghi ² (Associate Professor of the Department of Food Sciences and Technology, Faculty of Agriculture, Varamin- Pishva Branch, Islamic Azad University, Varamin, Iran)

Received: 2022-04-17 Accepted : 2022-04-17 Published : 2022-07-01

Keywords:

References:

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