Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3078-1/fulltext.html
Reference42 articles.
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3. AOAC (1999) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington
4. Berta M, Muskens E, Schuster E, Stading M (2016) Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking. Int Dairy J 57:34–38
5. Blagden TD, Gilliland SE (2005) Reduction of levels of volatile components associated with the “beany” flavor in soymilk by lactobacilli and streptococci. J Food Sci 70(3):M186–M189
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