Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of nutritional science and vitaminology"
DOI: 10.3177/jnsv.66.364
Abstract: The purpose of this study was to clarify factors affecting the browning of a model processed cheese during storage. Model processed cheese samples (pH 4.5-6.0) which were composed of sugars (galactose, glucose, or lactose; 0-1.8%),… read more here.
Keywords: browning model; model processed; processed cheese; model ... See more keywords