Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions - Publication - Bridge of Knowledge

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Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions

Abstract

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Authors (8)

  • Photo of dr inż. Agnieszka Pluta-Kubica

    Agnieszka Pluta-Kubica dr inż.

  • Photo of Michaela Černíková

    Michaela Černíková

  • Photo of Georgia Dimitreli

    Georgia Dimitreli

  • Photo of Jana Nebesářová

    Jana Nebesářová

  • Photo of Stylianos Exarhopoulos

    Stylianos Exarhopoulos

  • Photo of Apostolos Thomareis

    Apostolos Thomareis

  • Photo of Richardos Salek

    Richardos Salek

  • Photo of František Buňka

    František Buňka

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
INTERNATIONAL DAIRY JOURNAL no. 113,
ISSN: 0958-6946
ISSN:
09586946
Publication year:
2021
DOI:
Digital Object Identifier (open in new tab) 10.1016/j.idairyj.2020.104880
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