USE OF FAT BLENDS IN CHEESE ANALOGS: INFLUENCE ON SENSORY AND INSTRUMENTAL TEXTURAL CHARACTERISTICS
C. LOBATO-CALLEROS, E.J. VERNON-CARTER, I. GUERRERO-LEGARRETA, J. SORIANO-SANTOS, H. ESCALONA-BEUNDIAVolume:
28
Année:
1997
Langue:
english
Pages:
14
DOI:
10.1111/j.1745-4603.1997.tb00142.x
Fichier:
PDF, 570 KB
english, 1997