EFFECTS OF EMULSIFYING SALTS AND CARRAGEENAN ON RHEOLOGICAL PROPERTIES OF CHEESE-LIKE PRODUCTS PREPARED BY DIRECT ACIDIFICATION

✍ Scribed by H. N. LAZARIDIS; J. R. ROSENAU

• Book ID: 108804317
• Publisher: Institute of Food Technologists
• Year: 1980
• Tongue: English
• Weight: 410 KB
• Volume: 45
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1980.tb04108.x