Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of “Requeijão Cremoso” Processed Cheese Spreads
Version of Record online: 18 JUL 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 8, pages E176–E181, August 2012
How to Cite
da Cunha, C. R., Alcântara, M. R. and Viotto, W. H. (2012), Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of “Requeijão Cremoso” Processed Cheese Spreads. Journal of Food Science, 77: E176–E181. doi: 10.1111/j.1750-3841.2012.02797.x
- Issue online: 3 AUG 2012
- Version of Record online: 18 JUL 2012
- MS 20120049 Submitted 1/10/2012, Accepted 5/9/2012.
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