The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

International Journal of Dairy Technology

Volumn 66, Issue 4, 2013, Pages 484-489

  Hanáková, Zuzana ^a   Buňka, František ^a   Pavlínek, Vladimír ^a   Hudečková, Lenka ^a   Janiš, Rahula ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

Hydrocolloid; Processed cheese analogue; Rheology; Texture analysis

Indexed keywords

ACACIA SENEGAL;

EID: 84885178497     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12066     Document Type: Article

References (14)

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