Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers.-Reference-Cited by-同舟云学术

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Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers.

Published:1998 Issue:3 Volume:4 Page:178-183
ISSN:1881-3976
Container-title:Food Science and Technology International, Tokyo
language:en
Short-container-title:FSTI

Author:

KUCUKONER E.,ARYANA K.J.,HAQUE Z.U.

Publisher

Japanese Society for Food Science and Technology

Reference42 articles.

1. Reduced Fat Cheddar Cheese from Condensed Milk. 1. Manufacture, Composition, and Ripening

2. Anonymous. (1990). Fat substitute update. Food Technol., 44, 92-97.

3. Association of Official Analytical Chemists. (1990). “Official methods of analysis,” 15th ed., AOAC. Washington, D.C.

4. Manufacturing Parameters and Rheological Characteristics of Cheddar-Like Hard Goat Cheese

5. Bourne, M.C. (1978). Texture profile analysis. Food Technol., 32, 62-70.

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physicochemical properties of low-fat and full-fat Cheddar cheeses;International Journal of Dairy Technology;2006-08

2. Texture and microflora of vallagret cheese during maturation;International Journal of Dairy Technology;2005-02

3. Uniaxial Testing of Cheese;Cheese Rheology and Texture;2002-12-23

4. Volatiles in Lowfat Cheddar Cheese Containing Commercial Fat Replacers.;Food Science and Technology Research;2002

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