The Effects of Hydrocolloid and Emulsifier Usage on Chemical Composition and Sensory Quality of Turkish Cheese Dessert： Hosmerim  

作　　者：E. Savas 

机构地区：[1]Susurluk Vocational School, Bahkesir University, Esentepe 10600, Susurluk, Balikesir, Turkey

出　　处：《Journal of Food Science and Engineering》2011年第3期207-213,共7页食品科学与工程（英文版）（美国）

摘　　要：Hosmerim （cheese dessert） is a traditional Turkish dessert which is manufactured from unsalted fresh cheese, sugar, egg, cream or butter and flour （instead of flour, semolina or starch can also be used）.

关 键 词：Hosmerim cheese dessert LECITHIN agar agar inulin. 

分 类 号：G353.23[文化科学—情报学] G232