Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue
Author:
Affiliation:
1. Department of Food Technology; Faculty of Food Engineering; State University of Campinas - UNICAMP; PO Box 6121; 13083-862; Campinas; SP; Brazil
2. Institute of Chemistry; University of São Paulo; São Paulo; SP; Brazil
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2012.00876.x/fullpdf
Reference31 articles.
1. Cheese analogues: a review;Bachmann;International Dairy Journal,2001
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