Fat-reduced semi-hard cheese enriched with a microparticulated whey protein concentrate: Impact on cheese-making properties and rheological characteristics

Milchwissenschaft

Volumn 66, Issue 1, 2011, Pages 43-47

  Schenkel, P ^a   Samudrala, R ^a   Hinrichs, J ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79551574819     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

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