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Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese

Article ID Journal Published Year Pages File Type
4983647 Food Hydrocolloids 2018 44 Pages PDF
Keywords
Salt releaseTextureMicrostructurePolysaccharidesCheeseSalt reduction
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese
Authors
O. Benjamin, M. Davidovich-Pinhas, A. Shpigelman, G. Rytwo,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Salt release
Texture
Microstructure
Polysaccharides
Cheese
Salt reduction
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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