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

31 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

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