... microcoated vitamin D3 (VD3). Design/methodology/approach This study investigates the addition of hydrocolloids to low-fat mozzarella cheese to enhance its properties and nutritional value. Tests were conducted on cheese samples with 0.05% and 0.25% hydrocolloid concentrations at various stages: before...

... using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten. Design/methodology/approach Hydrocolloids including guar gum, xanthan gum and locust bean gum were...