Flow properties, firmness and stability of double cream cheese containing whey protein concentrate

Journal of Food Science

Volumn 61, Issue 4, 1996, Pages 840-843

  Sanchez, C ^a   Beauregard, J L ^b   Bimbenet, J J ^c   Hardy, J ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b Centre de Recherches BEL   (France)

^c AGROPARISTECH   (France)

Author keywords

double cream cheese; rheology; whey protein concentrate

Indexed keywords

EID: 0029783516     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb12215.x     Document Type: Article

References (31)

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