The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture-Reference-Cited by-同舟云学术

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The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

Published:2009-10 Issue:10 Volume:92 Page:4756-4772
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Rogers N.R.,Drake M.A.,Daubert C.R.,McMahon D.J.,Bletsch T.K.,Foegeding E.A.

Funder

North Carolina Agricultural Research Service,

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference44 articles.

1. What general factors affect the texture of hard and semi-hard cheeses?;Banks,2007

2. Textural properties of agarose gels. I. Rheological and fracture properties;Barrangou;Food Hydrocoll.,2006

3. Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture;Barrangou;Food Hydrocoll.,2006

4. Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food;Barrangou;J. Texture Stud.,2006

5. Strain energy function for rubberlike materials based on a generalized measure of strain;Blatz;Trans. Soc. Rheol.,1974

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