Processed Cheese Analogues Incorporating Fat-Substitutes 2. Rheology, Sensory Perception of Texture and Microstructure

✍ Scribed by A.Y. Tamime; D.D. Muir; M.E. Shenana; M. Kalab; A.H. Dawood

• Book ID: 115610343
• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 985 KB
• Volume: 32
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1006/fstl.1998.0510