Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

✍ Scribed by Sołowiej, Bartosz; Cheung, Imelda W.Y.; Li-Chan, Eunice C.Y.

• Book ID: 121723929
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 916 KB
• Volume: 37
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2014.03.003