Impact of pH on the texture of cultured Cream cheese: Firmness and water phase characteristics

Milchwissenschaft

Volumn 61, Issue 4, 2006, Pages 400-404

  Almena Aliste, M ^a   Gigante, M L ^b   Kindstedt, P S ^a  

^a UNIVERSITY OF VERMONT   (United States)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

54 Cream cheese (pH and texture)

Indexed keywords

EID: 33750313225     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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