EFFECTS OF EMULSIFYING SALTS AND CARRAGEENAN ON RHEOLOGICAL PROPERTIES OF CHEESE-LIKE PRODUCTS PREPARED BY DIRECT ACIDIFICATION

被引：12
|
作者：
LAZARIDIS, HN
ROSENAU, JR
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1980.tb04108.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：595 / 597
页数：3
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