Effect of chelating salt type on casein hydration and fat...

Journal of Food Engineering 2011 Vol. 102; Iss. 2

Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese

M. El-Bakry, E. Duggan, E.D. O’Riordan, M. O’Sullivan
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Volume:
102
Year:
2011
Language:
english
Pages:
9
DOI:
10.1016/j.jfoodeng.2010.08.012
File:
PDF, 2.00 MB
english, 2011
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