Rheology of Swiss Cheese Fondue
Author:
Affiliation:
1. Institute of Food Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
Funder
Schweizerischer Nationalfonds zur F?rderung der Wissenschaftlichen Forschung
Publisher
American Chemical Society (ACS)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acsomega.8b02424
Reference45 articles.
1. Rheology of food materials
2. Mechanism of aggregation of casein micelles in rennet-treated milk
3. Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products
4. Fox, P. F.; Guinee, T. P.; Cogan, T. M.; McSweeney, P. L. Fundamentals of Cheese Science; Springer, 2017; pp 185–229.
5. Symposium review: Structure-function relationships in cheese
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