Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese-Reference-Cited by-同舟云学术

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Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

Published:2015-07-28 Issue:6 Volume:241 Page:737-748
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Chatziantoniou Soumela E.,Thomareis Apostolos S.,Kontominas Michael G.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-015-2499-6.pdf

Reference54 articles.

1. Guinee TP, Carić M, Kaláb M (2004) Cheese chemistry, physics and microbiology, vol 2. Elsevier Academic Press, London

2. Kapoor R, Metzger LE (2008) Compr Rev Food Sci F 7:194–214

3. Thomareis AS (1986) PhD Thesis, INPL, Nancy, France

4. Smithers GW (2008) Int Dairy J 18:695–704

5. Thapa TB, Gupta VK (1992) Indian J Dairy Sci 45:140–145

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