MICROSTRUCTURE AND TEXTURE OF MANCHEGO CHEESE-LIKE PRODUCTS MADE WITH CANOLA OIL, LIPOPHILIC AND HYDROPHILIC EMULSIFIERS
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2002.tb01343.x/fullpdf
Reference27 articles.
1. Physicochemical Aspects of an Emulsifier Functionality
2. Protein/Emulsifier Interactions
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