Rheological properties of Cheddar cheese during heating and cooling

International Journal of Food Properties

Volumn 6, Issue 1, 2003, Pages 99-114

  Venugopal, V ^a   Muthukumarappan, K ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Cheddar; Cheese; Elastic; Mozzarella; Viscous

Indexed keywords

COOLING; ELASTICITY; HEATING; MOISTURE; RHEOLOGY; STATISTICAL METHODS; VISCOSITY;

PROTEOLYSIS;

DAIRY PRODUCTS;

EID: 0037369251     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120016627     Document Type: Article

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