The effect of the pH at cooking on the properties of processed cheese spreads containing whey proteins

Food Chemistry

Volumn 115, Issue 4, 2009, Pages 1373-1380

  Lee, Siew Kim ^a   Anema, Skelte G ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Denaturation; Processed cheese; Rheology; Whey proteins

Indexed keywords

EID: 63049092999     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.057     Document Type: Article

References (37)

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