Effect of Sodium and Its Substitution with Potassium on Desorption and Thermodynamic Properties of Cheddar Cheese-Reference-Cited by-同舟云学术

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Effect of Sodium and Its Substitution with Potassium on Desorption and Thermodynamic Properties of Cheddar Cheese

Published:2016-09-13 Issue:4 Volume:41 Page:e12991
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Khetra Yogesh¹,Kanawjia S. K.¹,Puri Ritika¹

Affiliation:

1. Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal Haryana 132001 India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12991/fullpdf

Reference28 articles.

1. Water vapor sorption properties of various dried milks and wheys;Berlin;J. Dairy Sci.,1968

2. DERIVATION OF FULL RANGE MOISTURE SORPTION ISOTHERMS

3. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese;Costa;J. Dairy Sci.,2010

4. Desorption isotherms and glass transition temperature for chicken meat;Delgado;J. Food Eng.,2002

Cited by 1 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

1. Effect of spray-drying conditions on moisture content and particle size of coffee extract in a prototype dryer;Revista Mexicana de Ingeniería Química;2019-08-01

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