Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels

Author： Giri Apurba Kanawjia Suresh Khetra Yogesh

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.7, Iss.5, 2014-05, pp. : 1533-1540

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Influence of Long-Chain Polyphosphate and Heat Treatment on Clostridium cochlearium and Clostridium sporogenes Isolated from Processed Cheese Spread

By Borch Elisabeth Lycken Lena

Journal of Food Protection, Vol. 70, Iss. 3, 2007-03 ,pp. : 744-747

International Association for Food Protection

Access to resources Recommend Favorite

Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition

By Afoakwa Emmanuel Paterson Alistair Fowler Mark Vieira Joselio

European Food Research and Technology A, Vol. 227, Iss. 4, 2008-08 ,pp. : 1215-1223

Springer Publishing Company

Access to resources Recommend Favorite

The Effect of pH on the Rheological Properties of Reduced-fat Model Processed Cheese Spreads

By Lee S.K. Klostermeyer H.

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 5, 2001-08 ,pp. : 288-292

Academic Press

Access to resources Recommend Favorite

The development and acceptability of a smoked processed cheese

By McIlveen Heather Vallely Claire

British Food Journal, Vol. 98, Iss. 8, 1996-08 ,pp. : 17-23

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

CyTA - Journal of Food, Vol. 12, Iss. 1, 2014-01 ,pp. : 55-64

Taylor & Francis Ltd

Access to resources Recommend Favorite