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Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

  • Published:2004-01 Issue:1 Volume:37 Page:83-94
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Volikakis Pantelis,Biliaderis Costas G.,Vamvakas Costas,Zerfiridis Gregory K.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese;Aryana;International Journal of Food Science and Technology,2001

2. Association of Official Analytical Chemists (AOAC), International 1990. Official methods of analysis (Vol. II, 15th ed.), Arlington, VA

3. Lactic acid bacteria: classification and physiology;Axellson,1993

4. The production of low-fat Cheddar type cheese;Banks;Journal of the Society of Dairy Technology,1989

5. Texture Profile Analysis;Bourne;Food Technology,1978
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