Texture and sensory properties of cream cheese and cholesterol-removed cream cheese made from whole milk powder

Korean Journal for Food Science of Animal Resources

Volumn 32, Issue 1, 2012, Pages 49-53

  Jeon, Seon Suk ^a   Ganesan, Palanivel ^a   Lee, Youn Sun ^a   Yoo, Sang Hun ^b   Kwak, Hae Soo ^a  

^a Sejong University   (South Korea)

^b Youngsan University   (South Korea)

Author keywords

Cream cheese; Sensory; Texture; Whole milk powder

Indexed keywords

EID: 84875501747     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2012.32.1.49     Document Type: Article

References (18)

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