Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying Salts

✍ Scribed by Clarissa R. Cunha; Walkiria H. Viotto

• Book ID: 111406199
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 361 KB
• Volume: 75
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2009.01444.x