Viscoelastic properties of reduced-fat and full-fat cheddar cheeses

Journal of Food Science

Volumn 61, Issue 4, 1996, Pages 821-823

  Ma, L ^a   Drake, M A ^a   Barbosa Canovas G V ^a   Swanson, B G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

cheddar cheese; creep; reduced fat; viscoelastic properties

Indexed keywords

EID: 0029770681     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb12210.x     Document Type: Article

References (13)

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