Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat

Food Research International

Volumn 43, Issue 3, 2010, Pages 723-729

  Cunha, Clarissa R ^a   Dias, Ana Isabel ^a   Viotto, Walkiria H ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cheese analogue; Microstructure; Sensory analysis; Texture; Vegetable fat

Indexed keywords

CHEMICAL COMPOSITIONS; DAIRY CREAMS; FAT GLOBULES; FAT PARTICLES; PROCESSED CHEESE; PROTEIN NETWORK; SENSORY ACCEPTANCE; SENSORY ANALYSIS; SENSORY EVALUATION; TEXTURE PROFILE;

TEXTURES;

VEGETABLES;

EID: 76349103518     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.11.009     Document Type: Article

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