Factors determining large-strain (fracture) rheological properties of model processed cheese

Journal of Dairy Science

Volumn 82, Issue 9, 1999, Pages 1851-1859

  Bowland, E L ^a,b   Foegeding, E A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b Pillsbury Company   (United States)

Author keywords

Processed cheese; Rheological analysis

Indexed keywords

MODULUS MODULUS;

EID: 0038831473     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(99)75418-4     Document Type: Article

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