Use of fat blends in cheese analogs: Influence on sensory and instrumental textural characteristics

Journal of Texture Studies

Volumn 28, Issue 6, 1997, Pages 619-632

  Lobato Calleros, C ^a   Vernon Carter, E J ^a   Guerrero Legarreta, I ^a   Soriano Santos, J ^a   Escalona Beundia, H ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX;

EID: 0031323274     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1997.tb00142.x     Document Type: Article

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