Effect of modified whey proteins on texture and sensory quality of processed cheese

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作者：
机构：
[1] Mihulová, Miroslava
[2] Vejlupková, Marta
[3] Hanušová, Jana
[4] Štětina, Jiří
[5] Panovská, Zdeňka
来源：
Mihulová, M. (miroslava.mihulova@vscht.cz) | 2013年 / Czech Academy of Agricultural Sciences卷 / 31期
关键词：
Emulsification - Sensory analysis - Hardness - Elasticity - Water quality - Quality control - Potable water;
D O I：
10.17221/522/2012-cjfs
中图分类号：
学科分类号：
摘要：
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