USE OF FOURIER TRANSFORM MECHANICAL SPECTROSCOPY TO STUDY THE MELTING BEHAVIOR OF CHEESE
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2005.00029.x/fullpdf
Reference46 articles.
1. Small Strain Oscillatory Shear and Microstructural Analyses of a Model Processed Cheese
2. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
3. Binding of calcium ions to bovine αsl-casein and precipitability of the protein–calcium ion complexes
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