Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk - Concepedia

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Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

113

Citations

24

References

2008

Year

C. Lobato‐Calleros, A. Sosa-Pérez, J. Rodríguez-Tafoya, O. Sandoval-Castilla, C. Pérez‐Alonso, E.J. Vernon‐Carter

Food ColloidW1/o/w2 EmulsionsFood TechnologyTextural CharacteristicsFood EngineeringFood StructureReduced-fat Cheese-like ProductsHealth Sciences

References

	Year	Citations

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