Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese-Reference-Cited by-同舟云学术

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Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese

Published:1999-09 Issue:9 Volume:82 Page:1851-1859
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bowland E.L.,Foegeding E.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference19 articles.

1. Official Methods of Analysis. Vol II,1984

2. An Introduction to Rheology;Barnes,1989

3. Processed Cheese Manufacture, A JOHA Guide;Berger,1989

4. Effects of anions on thermally induced whey protein isolate gels;Bowland;Food Hydrocolloids,1995

5. Empirical Model Building and Response Surfaces;Box,1987

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