Effects of Natural Cheese Characteristics and Processing Conditions on Rheology and Texture: The Functionality of Cheese Components in the Manufacture of Processed Cheese-Reference-Cited by-同舟云学术

Effects of Natural Cheese Characteristics and Processing Conditions on Rheology and Texture: The Functionality of Cheese Components in the Manufacture of Processed Cheese

Published:2011-05-25 Issue: Volume: Page:81-109
ISSN:
Container-title:Processed Cheese and Analogues
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Author:

Guinee T. P.

Publisher

Wiley-Blackwell

Reference66 articles.

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4. The effect of natural Cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom;Brickley;Journal of Food Science,2007

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