Characteristics of imitation cheese containing native or modified rice starches

Food Hydrocolloids

Volumn 22, Issue 6, 2008, Pages 1160-1169

  Mounsey, John S ^a   O'Riordan, E D ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Amylose levels; Electron microscopy; Imitation cheese; Rheology; Rice starch

Indexed keywords

EID: 40749117976     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.06.014     Document Type: Article

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