Use of time-temperature superposition to study the rheological properties of cheese during heating and cooling

International Journal of Food Science and Technology

Volumn 42, Issue 6, 2007, Pages 686-698

  Udyarajan, Chinthu T ^a   Horne, David S ^b   Lucey, John A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Charis Food Research   (United Kingdom)

Author keywords

Cheese rheology; Fourier transform mechanical spectroscopy; Mozzarella cheese; Time temperature superposition

Indexed keywords

EID: 34249707858     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01468.x     Document Type: Article

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