Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-014-0207-0.pdf
Reference38 articles.
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4. Ayyash MM, Shah NP (2010) Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids production. J Food Sci 75:C525–C529
5. Ayyash MM, Sherkat F, Francis P, Williams RPW, Shah NP (2011) The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese. J Dairy Sci 94:37–42
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