The effect of pectin concentration on viscoelastic and sensory properties of processed cheese

International Journal of Food Science and Technology

Volumn 43, Issue 9, 2008, Pages 1663-1670

  MacKů, Ivana ^a   Buňka, František ^a   Pavlínek, Vladimír ^a   Leciánová, Petra ^a   Hrabě, Jan ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

Pectin concentration; Processed cheese; Rheology; Sensory analysis; Viscoelastic properties

Indexed keywords

EID: 49449098977     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01734.x     Document Type: Article

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