Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content.
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DOI: 10.3168/jds.2016-12120
Abstract: The aim of this work was to examine the effect of a different dry matter (DM) contents (35 and 45% wt/wt) and fat in DM contents (40 and 50% wt/wt) on the textural and viscoelastic… read more here.
Keywords: model processed; dry matter; textural viscoelastic; matter ... See more keywords