Casein hydration and fat emulsification during manufacture of imitation cheese, and effects of emulsifying salts reduction

Published 2010 View Full Article

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Title
Casein hydration and fat emulsification during manufacture of imitation cheese, and effects of emulsifying salts reduction
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 103, Issue 2, Pages 179-187
Publisher
Elsevier BV
Online
2010-10-26
DOI
10.1016/j.jfoodeng.2010.10.014

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