The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers-Reference-Cited by-同舟云学术

The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

Published:2015-02 Issue: Volume:44 Page:1-11
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sołowiej Bartosz,Glibowski Paweł,Muszyński Siemowit,Wydrych Jerzy,Gawron Antoni,Jeliński Tomasz

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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