Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity-Reference-Cited by-同舟云学术

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Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity

Published:2009-01 Issue:1 Volume:12 Page:261-275
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Dimitreli Georgia,Thomareis Apostolos S.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910802256164

Reference28 articles.

1. Meyer, A. 1973.Processed cheese manufacture, 329London: Food Trade Press.

2. Fox, P.F., Guinee, T.P., Cogan, T.M. and McSweeney, P.L.H. 2000.Fundamentals of cheese science, 587Gaithersburg, Maryland: Aspen Publishers, Inc.

3. Flie�verhalten von Schmelzk�sen unter der Wirkung verschiedener Phosphate

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