Symposium review: Structure-function relationships in cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference124 articles.
1. Impact of salt concentration, ripening temperature and ripening time on CO2 production of semi-hard cheese with propionic acid fermentation;Acerbi;J. Food Eng.,2016
2. Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese;Acerbi;Food Chem.,2016
3. An appraisal of the impact of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese;Acerbi;Food Chem.,2016
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5. Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility;Ayala-Bribiesca;Int. Dairy J.,2016
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