A three-point bending test for prediction of sensory texture in processed cheese

Journal of Texture Studies

Volumn 38, Issue 4, 2007, Pages 438-456

  Everard, C D ^a   O'Callaghan, D J ^a   O'Kennedy, B T ^a   O'Donnell, C P ^b   Sheehan, E M ^c   Delahunty, C M ^c  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bending; Emulsifying salt; Moisture; Processed cheese; Rheology; Sensory; Texture

Indexed keywords

EID: 34547155619     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2007.00106.x     Document Type: Article

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