Effect of 1-Monoglycerides on Viscoelastic Properties of Processed Cheese
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910601113756
Reference21 articles.
1. Casein Hydrolysate Fractions Act as Emulsifiers in Process Cheese
2. The influence of moisture content on the rheological properties of processed cheese spreads
3. Influence of pH on Protein Interactions and Microstructure of Process Cheese
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