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Found 2 from your keywords: subject="TSC"
cover
Development of Processed Cheese Slices with Different Emulsifying Salts for E…
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Vanessa Yulianti

Emulsifying salts, such as trisodium citrate (TSC), disodium phosphate (DSP), and sodium hexametaphosphate (SHMP), are crucial for improving the texture and sensory characteristics of processed cheese slices. These salts work by binding calcium ions and altering the protein structure, which enhances the cheese's firmness, ability to melt, and moisture level. Trisodium citrate (TSC) is known…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
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Call Number
FSN 24-001
cover
Development of Processed Cheese Slices with Different Emulsifying Salts for E…
Comment Share
Vanessa Yulianti

Emulsifying salts, such as trisodium citrate (TSC), disodium phosphate (DSP), and sodium hexametaphosphate (SHMP), are crucial for improving the texture and sensory characteristics of processed cheese slices. These salts work by binding calcium ions and altering the protein structure, which enhances the cheese's firmness, ability to melt, and moisture level. Trisodium citrate (TSC) is known…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
FSN 24-001