Application of a Multiscale Approach in the Substitution and Reduction of NaCl in Costeño-Type Artisan Cheese
Sign Up to like & getrecommendations! Published in 2020 at "Applied Sciences"
DOI: 10.3390/app10249008
Abstract: The effects on the texture, rheology, and microstructure of costeño-type artisan cheese caused by the substitution and reduction of NaCl and the increase in cooking temperature during cheese production were studied using a multiscale approach… read more here.
Keywords: reduction; artisan cheese; coste type; type artisan ... See more keywords