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

Published 2008 View Full Article

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Title
Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 10, Pages 1847-1856
Publisher
Elsevier BV
Online
2008-01-28
DOI
10.1016/j.lwt.2008.01.006

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