How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?-Reference-Cited by-同舟云学术

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

Published:2021-06-19 Issue:7 Volume:86 Page:2802-2815
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Giha Valeria¹,Ordoñez María José¹,Villamil Ruby Alejandra¹^ORCID

Affiliation:

1. Science Faculty Pontificia Universidad Javeriana Bogotá Colombia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15799

Reference83 articles.

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3. Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils

4. Efectos protectores de los ácidos grasos monoinsaturados y poliinsaturados sobre el desarrollo de la enfermedad cardiovascular;Aguilera C.;Nutricion Hospitalaria,2001

5. Short Communication: Comparison of Covered and Uncovered Schreiber Test for Cheese Meltability Evaluation

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