Composition and quality attributes of reduced fat cheese as affected by lecithin type

Journal of Food Science

Volumn 63, Issue 6, 1998, Pages 1018-1023

  Drake, M A ^a,e   Chen, X Q ^b   Gerard, P D ^c   Gurkin, S U ^d  

^a Dept of Food Science and Technology ^*  (United States)

^b Experimental Statistics Unit

^c MISSISSIPPI STATE UNIVERSITY   (United States)

^d MISSISSIPPI STATE UNIVERSITY   (United States)

^e Lucas Meyer Inc   (United States)

Author keywords

Fat mimetics; Fat replacers; Lecithin; Reduced fat

Indexed keywords

EID: 0032413938     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15845.x     Document Type: Article

References (22)

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