Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese-Reference-Cited by-同舟云学术

Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese

Published:2001-02 Issue:2 Volume:36 Page:169-177
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Aryana Kayanush J.,Haque Zahur U.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2001.00446.x/fullpdf

Reference24 articles.

1. Reduced fat cheddar cheese from condense milk. 2: Microscructure;Anderson;Journal of Dairy Science,1994

2. Aryana, K.J. & Haque, Z.U. (1997a). Effect of maturation on the microstructure of Vallegret cheese. Proceedings of the Southeastern Microscopic Society.Pp. 26 27. Abstract.

3. Effect of maturation on the microstructure of Edam cheese;Aryana;Journal of Dairy Science,1997

4. Czulak, J. & Spieler, R. (1984). Method for the manufacture of cheese with a substantially reduced fat content. Patent no. 4,476,143. US.

5. Curing of cheese with reduced fat content;Deane;Journal of Dairy Science,1973

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