Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese
| Autor: | El-Bakry, M., Duggan, E., O’Riordan, E.D., O’Sullivan, M. |
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| Zdroj: | In Journal of Food Engineering 2011 102(2):145-153 |
| Databáze: | ScienceDirect |
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