Milk fat composition affects mechanical and rheological properties of processed cheese

Applied Rheology

Volumn 11, Issue 1, 2001, Pages 19-25

  Jaros, D ^a   Petrag, J ^a   Rohm, H ^a   Ulberth, F ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Emulsions; Milk fat; Processed cheese; Rheology

Indexed keywords

FOOD PROCESSING;

EID: 0035065801     PISSN: 14306395     EISSN: None     Source Type: Journal    
DOI: 10.1515/arh-2001-0002     Document Type: Article

References (29)

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