Rheological properties and microstructure of Cheddar cheese made with different fat contents.
about
Major food sources of calories, added sugars, and saturated fat and their contribution to essential nutrient intakes in the U.S. diet: data from the National Health and Nutrition Examination Survey (2003-2006).Composite foods: from structure to sensory perception.Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment.The effect of storage temperature on blue cheese mechanical properties.IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESEEVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSINGMODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURESThe Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During RipeningSensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk
P2860
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P2860
Rheological properties and microstructure of Cheddar cheese made with different fat contents.
description
2010 nî lūn-bûn
@nan
2010 թուականի Հոկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2010 թվականի հոտեմբերին հրատարակված գիտական հոդված
@hy
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
name
Rheological properties and mic ...... e with different fat contents.
@ast
Rheological properties and mic ...... e with different fat contents.
@en
type
label
Rheological properties and mic ...... e with different fat contents.
@ast
Rheological properties and mic ...... e with different fat contents.
@en
prefLabel
Rheological properties and mic ...... e with different fat contents.
@ast
Rheological properties and mic ...... e with different fat contents.
@en
P2093
P356
P1476
Rheological properties and mic ...... e with different fat contents.
@en
P2093
C R Daubert
D J McMahon
E A Foegeding
N R Rogers
P304
P356
10.3168/JDS.2010-3494
P407
P577
2010-10-01T00:00:00Z