Microstructure and rheological properties of Iranian White cheese coagulated at various temperatures

Journal of Dairy Science

Volumn 89, Issue 7, 2006, Pages 2359-2364

  Madadlou, A ^a   Khosroshahi, A ^a   Mousavi, S M ^b   Djome, Z E ^b  

^a URMIA UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Iranian White cheese; Microstructure; Opacity; Rheology

Indexed keywords

EID: 33745913040     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72308-6     Document Type: Article

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