Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk-Reference-Cited by-同舟云学术

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Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

Published:2008-12 Issue:10 Volume:41 Page:1847-1856
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Lobato-Calleros C.,Sosa-Pérez A.,Rodríguez-Tafoya J.,Sandoval-Castilla O.,Pérez-Alonso C.,Vernon-Carter E.J.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Microstructural principles of food processing and engineering;Aguilera,1999

2. Official methods of analysis;AOAC,1995

3. Microstructure of full-fat mozzarella cheese;Bhaskaracharya;The Australian Journal of Dairy Technology,1998

4. Food texture and viscosity: Concept and measurement;Bourne,2002

5. Texture of cheddar cheese as influenced by fat reduction;Bryant;Journal of Food Science,1995

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