Cheese: Cheese as a Food Ingredient ☆-Reference-Cited by-同舟云学术

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Cheese: Cheese as a Food Ingredient ☆

Published:2016 Issue: Volume: Page:
ISSN:
Container-title:Reference Module in Food Science
language:
Short-container-title:

Author:

Guinee T.P.

Publisher

Elsevier

Reference11 articles.

1. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends Food Sci. Technol.,1998

2. Fundamentals of Cheese Science;Fox,2000

3. Role of protein in cheese and cheese products;Guinee,2003

4. Processed cheese products;Guinee,2004

5. Cheese as an ingredient;Guinee,2004

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Review on the Production and Characteristics of Cheese Powders;Foods;2024-07-12

2. Influence of acidification and re-neutralization on mineral equilibria and physicochemical properties of model cheese feed;Food Chemistry;2024-07

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