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

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

Research output: Contribution to journalArticle

30 Citations (Scopus)
Original languageEnglish
Pages (from-to)50 - 59
Number of pages10
JournalLebensmittel-Wissenschaft und Technologie
Volume32
Publication statusFirst 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",

}

Processed cheese analogues incorporating fat-substitutes: 2. Rheology, sensory perception of texture and microstructure. / Tamime, AY; Muir, DD; Shenana, ME; Kalab, M; Dawood, AH.

In: Lebensmittel-Wissenschaft und Technologie, Vol. 32, 1999, p. 50 - 59.

Research output: Contribution to journalArticle

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 -