Study of the Viscoelastic Properties of Tetilla Cheese

Food Science and Technology International

Volumn 8, Issue 2, 2002, Pages 87-93

  Tovar, C A ^a   Perez M ^a   Franco, M I ^a   Cerdeirina C A ^a   Carballo, J ^a   Romani L ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

gelation; protein aggregates; rheology; Tetilla cheese; viscoelasticity

Indexed keywords

COOLING; CREEP TESTING; GELATION; GELS; HIGH TEMPERATURE EFFECTS; PROTEINS; RHEOLOGY; VISCOELASTICITY;

PROTEIN GELS;

DAIRY PRODUCTS;

TETILLA;

EID: 0036017774     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1106/108201302024207     Document Type: Article

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