Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis
Author:
Affiliation:
1. Kraft Foods R&D Inc./Mondelēz International Inselkammerstr. 12–14, Unterhaching Munich D‐82008Germany
2. Chair of Food and Bioprocess Engineering Technical University of Munich Weihenstephaner Berg 1 Freising D‐85354 Germany
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12585
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