Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese

International Journal of Food Science and Technology

Volumn 43, Issue 12, 2008, Pages 2197-2203

  Trivedi, Darshan ^a,b   Bennett, Rod J ^b   Hemar, Yacine ^a   Reid, David C W ^a   Lee, Siew Kim ^a   Illingworth, David ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Confocal microscopy; Melt index; Processed cheese; Starch; Texture

Indexed keywords

SOLANUM TUBEROSUM;

EID: 56349111984     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01850.x     Document Type: Article

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