Subject
Applied Microbiology and Biotechnology,Food Science
Reference28 articles.
1. The technology of low-fat cheese manufacture;Banks;International Journal of Dairy Technology,2004
2. Effects of modified starch and fat on the rheological characteristics of newly formulated processed cheese: Use of experimental design method;Benaouadj;Journal of Dispersion Science and Technology,2017
3. The effect of starch addition on the rheological and microstructural properties of model processed cheese;Bennett;Australian Journal of Dairy Technology,2006
4. The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads;Bunka;Food Science and Technology,2012
5. Physical properties and texture of Japanese white salted noodles mixed with tapioca starch;Eguchi;Nippon Shokuhin Kagaku Kogaku Kaishi,2012
Cited by
10 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