The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads
Author:
Funder
Tomas Bata University in Zlin, Czech Republic
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference34 articles.
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3. Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability;Biswas;International Journal of Dairy Technology,2015
4. Factors determining large-strain (fracture) rheological properties of model processed cheese;Bowland;Journal of Dairy Science,1999
5. The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom;Brickley;Journal of Food Science,2007
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