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Rheological properties and microstructure of model processed cheese containing low molecular weight emulsifiers

Lee, S.K.; Klostermeyer, H.; Schrader, Katrin GND; Buchheim, W.

Category

Published in:
Nahrung = Food
Vol. 40, H. 4 (1996), p. 189-194
Date Issued:
1996
DOI:
10.1002/food.19960400406
Language:
English
Type of Resource:
Text
DDC subject of DNB:
540 Chemistry & allied sciences
Institution:
Max Rubner-Institut, Vorgängereinrichtung

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Citation style:

Lee, S.K. / Klostermeyer, H. / Schrader, Katrin / et al: Rheological properties and microstructure of model processed cheese containing low molecular weight emulsifiers. 1996.

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