SOME RHEOLOGICAL PROPERTIES OF A CHEESE-LIKE PRODUCT PREPARED BY DIRECT ACIDIFICATION

✍ Scribed by J. R. ROSENAU; J. F. CALZADA; M. PELEG

• Book ID: 108803247
• Publisher: Institute of Food Technologists
• Year: 1978
• Tongue: English
• Weight: 496 KB
• Volume: 43
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1978.tb02460.x