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Volumn 42, Issue 10, 2009, Pages 1611-1620

Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships

Author keywords

Microstructure; Model cheese; Structure properties; Texture profile analysis

Indexed keywords

AGGREGATES; LIGHT SCATTERING; MANUFACTURE; OILS AND FATS; PROTEINS; RHEOLOGY; STRUCTURAL PROPERTIES;

EID: 68949170908     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.05.026     Document Type: Article
Times cited : (56)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.