Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese-Reference-Cited by-同舟云学术

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Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese

Published:2016-10 Issue: Volume:60 Page:308-316
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Felix da Silva Denise,Barbosa de Souza Ferreira Sabrina,Bruschi Marcos Luciano,Britten Michel,Matumoto-Pintro Paula Toshimi

Funder

Universidade Estadual de Maringá/FINEP

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

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2. Official methods of analysis;AOAC,1990

3. Effect of carrageenan type on viscoelastic properties of processed cheese;Černíková;Food Hydrocolloids,2008

4. Methodologies for the extraction and analysis of konjac glucomannan from corms of Amorphophallus konjac K. Koch;Chua;Carbohydrate Polymers,2012

5. Digital image analysis approach for lipid droplet size quantitation of oil red O-stained cultured cells;Deutsch;Analytical Biochemistry,2014

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