Modification of the textural and rheological properties of cream cheese using thermosonicated milk - Concepedia

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Modification of the textural and rheological properties of cream cheese using thermosonicated milk

46

Citations

25

References

2015

Year

José Luis Almanza-Rubio, Néstor Gutiérrez‐Méndez, Martha Y. Leal‐Ramos, David R. Sepúlveda, Iván Salmerón

Journal of Food Engineering

Cream CheeseFunctional PropertyRheological PropertiesRheologyFood EngineeringFood ProcessingFood StructureFood TechnologyHealth Sciences

References

	Year	Citations

Page 1