Phase structures impact the rheological properties of rennet-casein-based imitation cheese containing starch

✍ Scribed by Aiqian Ye; Sheelagh Hewitt

• Book ID: 113627647
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 526 KB
• Volume: 23
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2008.05.004