Processed cheese analogues incorporating fat-substitutes 2. Rheology, sensory perception of texture and microstructure

LWT

Volumn 32, Issue 1, 1999, Pages 50-59

  Tamime, A Y ^a   Muir, D D ^b   Shenana, M E ^a   Kalab, M ^c   Dawood, A H ^d  

^a SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^b HANNAH RESEARCH INSTITUTE   (United Kingdom)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^d ZAGAZIG UNIVERSITY   (Egypt)

Author keywords

Fat replacer; Microstructure; Processed cheese; Rheology; Texture

Indexed keywords

EID: 0033074574     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1998.0510     Document Type: Article

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