Physical and sensory characteristics of processed cheeses manufactured by extrusion technology

Journal of the Science of Food and Agriculture

Volumn 89, Issue 8, 2009, Pages 1428-1433

  Adhikari, Koushik ^a   Cole, Andrea ^b   Gr̈un, Ingolf ^b   Heymann, Hildegarde ^c   Hsiehd, Fu Hung ^b   Huffd, Harold ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MISSOURI   (United States)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Consumer acceptability; Descriptive analysis; Extrusion technology; Processed cheese; Texture profile analysis

Indexed keywords

EID: 67249158300     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3608     Document Type: Article

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