Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat-Reference-Cited by-同舟云学术

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Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat

Published:2010-04 Issue:3 Volume:43 Page:723-729
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cunha Clarissa R.,Dias Ana Isabel,Viotto Walkiria H.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Official methods of analyses;AOAC,1997

2. Official methods and recommended practices of the AOCS;AOCS,1998

3. Cheese analogues – A review;Bachmann;International Dairy Journal,2001

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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