SOME RHEOLOGICAL PROPERTIES OF A CHEESE‐LIKE PRODUCT PREPARED BY DIRECT ACIDIFICATION
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3), 948-950
- https://doi.org/10.1111/j.1365-2621.1978.tb02460.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- EVALUATION OF SOME TEXTURAL PROPERTIES OF FOODS WITH THE INSTRON UNIVERSAL TESTING MACHINEJournal of Texture Studies, 1973
- RHEOLOGY AND TEXTURE OF DAIRY PRODUCTSJournal of Texture Studies, 1972