Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

European Food Research and Technology

Volumn 241, Issue 6, 2015, Pages 737-748

  Chatziantoniou, Soumela E ^a,b   Thomareis, Apostolos S ^a   Kontominas, Michael G ^b,c  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^b UNIVERSITY OF IOANNINA   (Greece)

^c The American University in Cairo   (Egypt)

Author keywords

Guar gum; Processed cheese; Rheological properties; Sensory attributes; Whey proteins

Indexed keywords

PROTEINS; RHEOLOGY;

GUAR GUMS; PROCESSED CHEESE; RHEOLOGICAL PROPERTY; SENSORY ATTRIBUTES; WHEY PROTEINS;

SENSORY ANALYSIS;

EID: 84942826885     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2499-6     Document Type: Article

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