Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue

International Journal of Dairy Technology

Volumn 66, Issue 1, 2013, Pages 54-62

  Cunha, Clarissa R ^a   Grimaldi, Renato ^a   Alcântara, Maria Regina ^b   Viotto, Walkiria H ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Functionality; Processed cheese; Rheological properties; Sensory analysis

Indexed keywords

GLYCINE MAX;

EID: 84872268859     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2012.00876.x     Document Type: Article

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