Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs-Reference-Cited by-同舟云学术

Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs

Published:2018-10-08 Issue:1 Volume:72 Page:82-88
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Chudy Sylwia¹^ORCID,Makowska Agnieszka²,Piątek Michał³,Krzywdzińska-Bartkowiak Mirosława³

Affiliation:

1. Department of Dairy Products Quality; Poznań University of Life Sciences; ul. Wojska Polskiego 31/33 60-624 Poznań Poland

2. Institute of Food Technology of Plant Origin; Poznań University of Life Sciences; ul. Wojska Polskiego 31/33 60-624 Poznań Poland

3. Faculty of Food Science and Nutrition; Department of Meat Technology; Poznań University of Life Sciences; ul. Wojska Polskiego 31/33 60-624 Poznań Poland

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12562/fullpdf

Reference25 articles.

1. Microwave expansion of imitation cheese containing resistant starch;Arimi;Journal of Food Engineering,2008

2. Effect of moisture content and water mobility on microwave expansion of imitation cheese;Arimi;Food Chemistry,2010

3. The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks;Ding;Journal of Food Engineering,2006

4. Comparison of five common acceptance and preference methods;Hein;Food Quality and Preferences,2008

5. ISO 1735 2004 Cheese and processed cheese products - Determination of fat content - Gravimetric method

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