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

Concepedia

Publication | Closed Access

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

86

Citations

26

References

2014

Year

Bartosz G. Sołowiej, Imelda W.Y. Cheung, Eunice C.Y. Li‐Chan

International Dairy Journal

Cheese AnaloguesWhey ProteinsBiotechnologyProtein EngineeringFood EngineeringFood ProcessingAcid CaseinFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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