✦ LIBER ✦

The Texture of Commercial Full-Fat and Reduced-Fat Cheese

✍ Scribed by E.A. Gwartney; E.A. Foegeding; D.K. Larick

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Viscoelastic Properties of Reduced-fat a

✍ L. MA; M.A. DRAKE; G.V. BARBOSA-CÁNOVAS; B.G. SWANSON 📂 Article 📅 1996 🏛 Institute of Food Technologists 🌐 English ⚖ 170 KB

Lecithin Improves Texture of Reduced Fat

✍ M.A. DRAKE; W. HERRETT; T.D. BOYLSTON; B.G. SWANSON 📂 Article 📅 1996 🏛 Institute of Food Technologists 🌐 English ⚖ 337 KB

Physico-chemical and rheological propert

✍ E. Küçüköner; Z.U. Haque 📂 Article 📅 2003 🏛 Springer 🌐 English ⚖ 245 KB

Rheology of Full-fat and Low-fat Cheddar

✍ L. MA; M.A. DRAKE; G.V. BARBOSA-CÁNOVAS; B.G. SWANSON 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 368 KB

Liquid Drainage and Firmness in Full-fat

✍ M. ROSENBERG; Z. WANG; G. SULZER; P. COLE 📂 Article 📅 1995 🏛 Institute of Food Technologists 🌐 English ⚖ 881 KB

Comparison of full-fat and low-fat chees

✍ He Liu; Xue Ming Xu; Shi Dong Guo 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 423 KB