Processed cheese analogues incorporating fat-substitutes: 2. Rheology, sensory perception of texture and microstructure

AY Tamime; DD Muir; ME Shenana; M Kalab; AH Dawood

Processed cheese analogues incorporating fat-substitutes: 2. Rheology, sensory perception of texture and microstructure

AY Tamime, DD Muir, ME Shenana, M Kalab, AH Dawood

Scotland's Rural College

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	50 - 59
Number of pages	10
Journal	Lebensmittel-Wissenschaft und Technologie
Volume	32
Publication status	First published - 1999

Bibliographical note

644013

Keywords

Analogue
Cheese
Fat
Microstructure
Perception
Processed
Replace
Rheology
Sensory
Substitute
Texture

Cite this

@article{5533801cce5f471eb851455fe12d4621,

title = "Processed cheese analogues incorporating fat-substitutes: 2. Rheology, sensory perception of texture and microstructure",

keywords = "Analogue, Cheese, Fat, Microstructure, Perception, Processed, Replace, Rheology, Sensory, Substitute, Texture",

author = "AY Tamime and DD Muir and ME Shenana and M Kalab and AH Dawood",

note = "644013",

year = "1999",

language = "English",

volume = "32",

pages = "50 -- 59",

journal = "Lebensmittel-Wissenschaft und Technologie",

}

TY - JOUR

T1 - Processed cheese analogues incorporating fat-substitutes: 2. Rheology, sensory perception of texture and microstructure

AU - Tamime, AY

AU - Muir, DD

AU - Shenana, ME

AU - Kalab, M

AU - Dawood, AH

N1 - 644013

PY - 1999

Y1 - 1999

KW - Analogue

KW - Cheese

KW - Fat

KW - Microstructure

KW - Perception

KW - Processed

KW - Replace

KW - Rheology

KW - Sensory

KW - Substitute

KW - Texture

M3 - Article

VL - 32

SP - 50

EP - 59

JO - Lebensmittel-Wissenschaft und Technologie

JF - Lebensmittel-Wissenschaft und Technologie

ER -