Texture and Microstructure of Block Type Processed Cheese with Formulated Emulsifying Salt Mixtures
- 1 February 2002
- journal article
- Published by Elsevier BV in LWT
- Vol. 35 (1), 54-61
- https://doi.org/10.1006/fstl.2001.0828
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- CHEMICAL PROPERTIES of PROCESSED RAS CHEESE SPREADS AS AFFECTED BY EMULSIFYING SALT MIXTURESJournal of Food Processing and Preservation, 2000
- Rheology and microstructure of processed Ras cheese spreads with formulated emulsifying salt mixtures*International Journal of Food Properties, 2000