| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278043 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠We examine formulation on crispiness of microwave-expanded imitation cheese. ⺠Crispiness evaluated by mechanical, acoustic and sensory panel. ⺠Crispiness increases with protein, fat plasticises cheese, decreases crispiness.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
J.M. Arimi, E. Duggan, M. O'Sullivan, J.G. Lyng, E.D. O'Riordan,