Physicochemical, rheological, textural, tribological, and sensory insights into the role of citrus fiber in quark cheese spreads with varying fat content.
Vincová A; Šantová K; Jaššo M; Lorencová E; Salek RN · 2026 · Journal of dairy science
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
The objective of this study was to evaluate the effect of citrus fiber (1% wt/wt) on the physicochemical, rheological, textural, tribological, and sensory properties of quark cheese spreads with different fat content (10%, 15%, and 20%…
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Metadata source: Europe PMC · DOI 10.3168/jds.2025-27829