Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage

International Dairy Journal

Volumn 21, Issue 5, 2011, Pages 352-357

  Guo, Ling ^a,b   Van Hekken, Diane L ^b   Tomasula, Peggy M ^b   Shieh, James ^b   Tunick, Michael H ^b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BEFORE AND AFTER; COLOUR CHANGE; OSCILLATORY SHEAR; PROTEIN LEVEL; RHEOLOGICAL PROPERTY; SALT CONTENT; SHEAR RIGIDITY; STARTER CULTURES; STORAGE TIME; TEXTURE PROFILE ANALYSIS; WATER ACTIVITY;

HEATING; RHEOLOGY; SHEAR STRESS; SODIUM ALLOYS; WATER CONTENT;

SODIUM CHLORIDE;

EID: 79952036602     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.12.009     Document Type: Article

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