THE INFLUENCE OF DIFFERENT CALCIUM-SEQUESTERING SALTS ON THE HYDRATION CHARACTERISTICS OF RENNET CASEIN IN A SIMPLE MODEL SYSTEM-Reference-Cited by-同舟云学术

THE INFLUENCE OF DIFFERENT CALCIUM-SEQUESTERING SALTS ON THE HYDRATION CHARACTERISTICS OF RENNET CASEIN IN A SIMPLE MODEL SYSTEM

Published:2000 Issue: Volume: Page:373-383
ISSN:
Container-title:Gums and Stabilisers for the Food Industry 10
language:
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Author:

Ennis Michael P.,Thornton Ann,Mulvihill Daniel M.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/R2N422R140154272.pdf

Reference15 articles.

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4. Ennis, M. P. and Mulvihill, D. M. (1997) “Cheese analogues” In Cogan, T. M., Fox, P. F. and Ross, R. P. (eds) Proceedings of the 5th Cheese Symposium. Teagasc, Dublin, Ireland, pp1–14.

5. “Processed cheese products”;Caric,1993

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