Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese

International Dairy Journal

Volumn 13, Issue 11, 2003, Pages 867-875

  Kahyaoglu, Talip ^a   Kaya, Sevim ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Fat reduction; Gaziantep cheese; Hardness; Melting; Viscoelasticity

Indexed keywords

EID: 0142198451     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(03)00113-4     Document Type: Article

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