Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance-Reference-Cited by-同舟云学术

Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance

Published:2018-04 Issue: Volume:90 Page:643-649
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Costa Renata Golin Bueno^ORCID,Sobral Denise,Teodoro Vanessa Aglaê Martins,Costa Luiz Carlos Gonçalves,de Paula Junio César Jacinto,Landin Taynan Barroso,de Oliveira Mariana Braga

Funder

FAPEMIG

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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5. Mechanism of protein salting in and salting out by divalent cation salts: Balance between hydration and salt binding;Arakawa;Biochemistry,1984

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