The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads
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DOI: 10.1016/j.idairyj.2016.11.007
Abstract: Abstract The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model processed cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat… read more here.
Keywords: model processed; cheese spreads; processed cheese; effect selected ... See more keywords