Compilation of data on model cheeses composition, rheological and sensory properties, from six research projects exported from the BaGaTel database
Author:
Funder
ANR
Publisher
Elsevier BV
Subject
Multidisciplinary
Reference13 articles.
1. Guichard. E. et al. Dataset on Model Cheeses Composition. Rheological and Sensory Properties. From Six Different Projects Exported from BaGaTel Database. P.D. INRAE. Editor. 2020. https://doi.org/10.15454/F40EXP.
2. Relating composition. rheological and sensory properties in model cheeses using BaGaTel database;Guichard;Int. Dairy J.,2021
3. Reducing salt and fat while maintaining taste: an approach on a model food system;Syarifuddin;Food Qual. Prefer.,2016
4. Structure and composition of model cheeses influence sodium NMR mobility. Kinetics of sodium release and sodium partition coefficients;Boisard;Food Chem.,2013
5. The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content;Boisard;Food Chem.,2014
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2. Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database;International Dairy Journal;2021-07
3. Compilation of data on model cheeses composition, rheological and sensory properties, from six research projects exported from the BaGaTel database;Data in Brief;2021-06
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