Microstructure of Cheese Products
Author:
Affiliation:
1. Dairy Chemistry Department, SMC College of Dairy Science; Anand Agricultural University; Anand Gujarat India
Publisher
John Wiley & Sons Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118964194.ch7/fullpdf
Reference140 articles.
1. Effect of milk fat replacement with vegetable oil and/or whey protein concentrate on microstructure, texture and sensory characteristics of fresh soft cheese;Abd El-Salam;International Journal of Dairy Science,2015
2. Reduced fat Cheddar cheese from condensed milk. 2. Microstructure;Anderson;Journal of Dairy Science,1994
3. Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility;Ayala-Bribiesca;International Dairy Journal,2016
4. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese;Ayyash;Journal of Dairy Science,2011
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