Protein interactions in reduced-fat and full-fat Cheddar cheeses during melting-Reference-Cited by-同舟云学术

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Protein interactions in reduced-fat and full-fat Cheddar cheeses during melting

Published:2011-03 Issue:2 Volume:44 Page:582-587
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Kim Sun Young,Lim Seokwon,Gunasekaran Sundaram

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Comparison of covered and uncovered Schreiber test for cheese meltability evaluation;Altan;Journal of Dairy Science,2005

2. Classification and regression trees;Breiman,1998

3. Chemical and physical methods;Case,1985

4. Proteins: Structures and molecular properties;Creighton,1984

5. New views of protein structure: applications to the caseins: protein structure and functionality;Farrell,2006

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