Use of casein in the manufacture of processed cheese

Author:

Salek Richardos Nikolaos,Kůrová Vendula,Lorencová Eva,Buňka František

Publisher

Elsevier

Reference99 articles.

1. Analyses of factors affecting the browning of model processed cheese during storage;Adachi;Journal of Nutritional Science and Vitaminology,2020

2. Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures;Awad;LWT - Food Science and Technology,2002

3. Physical and sensory properties of block processed cheese with formulated emulsifying salt mixtures;Awad;International Journal of Food Properties,2004

4. Cheese analogues: a review;Bachmann;International Dairy Journal,2001

5. Processed Cheese Manufacture. A Joha Guide;Berger,2002

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