Wongkaew, M.; Tinpovong, B.; Inpramoon, A.; Chaimongkol, P.; Chailangka, A.; Thomya, S.; Salee, N.
Functional Low-Fat Goat Feta Cheese Formulated with Dietary Fiber as a Fat Replacer: Physicochemical, Textural, and Sensory Interactions. Dairy 2025, 6, 31.
https://doi.org/10.3390/dairy6040031
AMA Style
Wongkaew M, Tinpovong B, Inpramoon A, Chaimongkol P, Chailangka A, Thomya S, Salee N.
Functional Low-Fat Goat Feta Cheese Formulated with Dietary Fiber as a Fat Replacer: Physicochemical, Textural, and Sensory Interactions. Dairy. 2025; 6(4):31.
https://doi.org/10.3390/dairy6040031
Chicago/Turabian Style
Wongkaew, Malaiporn, Bow Tinpovong, Aekarin Inpramoon, Pikulthong Chaimongkol, Auengploy Chailangka, Sureerat Thomya, and Nuttinee Salee.
2025. "Functional Low-Fat Goat Feta Cheese Formulated with Dietary Fiber as a Fat Replacer: Physicochemical, Textural, and Sensory Interactions" Dairy 6, no. 4: 31.
https://doi.org/10.3390/dairy6040031
APA Style
Wongkaew, M., Tinpovong, B., Inpramoon, A., Chaimongkol, P., Chailangka, A., Thomya, S., & Salee, N.
(2025). Functional Low-Fat Goat Feta Cheese Formulated with Dietary Fiber as a Fat Replacer: Physicochemical, Textural, and Sensory Interactions. Dairy, 6(4), 31.
https://doi.org/10.3390/dairy6040031
