Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling-Reference-Cited by-同舟云学术

Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling

Published:2018-10 Issue:10 Volume:101 Page:8837-8846
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Silva H.L.A.,Balthazar C.F.,Silva R.,Vieira A.H.,Costa R.G.B.,Esmerino E.A.,Freitas M.Q.,Cruz A.G.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference38 articles.

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2. Seleção e treinamento de julgadores para avaliação do gosto amargo em queijo prato;Augusto;Food Sci. Technol. (Campinas),2005

3. Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl;Ayyash;J. Dairy Sci.,2011

4. The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile;Ayyash;J. Dairy Sci.,2011

5. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese;Ayyash;J. Dairy Sci.,2011

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