Effect of phytosterols on textural and melting characteristics of cheese spread-Reference-Cited by-同舟云学术

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Effect of phytosterols on textural and melting characteristics of cheese spread

Published:2014-08 Issue: Volume:157 Page:240-245
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Giri Apurba^ORCID,Kanawjia Suresh K.,Rajoria Avneet

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Stickiness in foods: A review of mechanisms and test methods;Adhikari;International Journal of Food Properties,2001

2. Official methods of analysis;AOAC,1990

3. Official methods of analysis;AOAC,1992

4. AOAC (1995). Official methods of analysis. In Patricia Cunniff (Ed.), 16th ed., Association of Official Analytical Chemists. Virginia, USA.

5. Estimation of sterols content in edible oil and ghee samples;Attarde;International Journal of Pharmaceutical Sciences Review and Research,2010

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