Author:
Ningtyas Dian Widya,Prakash Sangeeta
Publisher
Springer International Publishing
Reference46 articles.
1. Akoh, C. C. (1998). Fat replacers. Technologists, 52(3), 47–53.
2. Almena-Aliste, M., & Kindstedt, P. S. (2005). Effect of increasing pH on texture of full and reduced-fat cream cheese. Australian Journal of Dairy Technology, 60, 225–230.
3. Andersen, C. M., Frøst, M. B., & Viereck, N. (2010). Spectroscopic characterization of low- and non-fat cream cheeses. International Dairy Journal, 20, 32–39.
4. Banks, J. M. (2004). The technology of low-fat cheese manufacture. International Journal of Dairy Technology, 57, 199–207.
5. Breidinger, S. L., & Steffe, J. F. (2001). Texture map of cream cheese. Journal of Food Science: Sensory and Nutritive Qualities of Food, 66, 453–456.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献