Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

Author:

Rubel Irene A.,Iraporda Carolina,Gallo Alicia,Manrique Guillermo D.,Genovese Diego B.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference44 articles.

1. Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: Structure, viscoelasticity and syneresis of gels;Aichinger;Colloids and Surfaces B Biointerfaces,2003

2. Official methods of analysis of AOAC international;AOAC,2000

3. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: Texture and melting properties;Awad;Journal of Dairy Science,2005

4. Food texture and viscosity: Concept and measurement;Bourne,2002

5. Relationships among rheological and sensorial properties of young cheeses;Brown;Journal of Dairy Science,2003

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