This study was supported by a grant provided by ‘La Société des Fromageries BEL’ and the French Ministry of Research.
Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate
Version of Record online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 840–843, July 1996
How to Cite
SANCHEZ, C., BEAUREGARD, J.-L., BIMBENET, J.-J. and HARDY, J. (1996), Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate. Journal of Food Science, 61: 840–843. doi: 10.1111/j.1365-2621.1996.tb12215.x
- Issue online: 26 AUG 2006
- Version of Record online: 26 AUG 2006
- Ms received 7/17/95; revised 10/28/95; accepted 2/13/96.
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