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The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese

Ayyash, Mutamed M, Sherkat, F, Francis, P, Williams, R. P. W and Shah, Nagendra P (2011) The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese. Journal of Dairy Science, 94 (1). pp. 37-42. ISSN 1525-3198

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Item Type: Article
Uncontrolled Keywords: ResPubID19744. halloumi cheese, texture profile, environmental scanning electron microscope, microstructure food texture
Subjects: Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
FOR Classification > 0908 Food Sciences
SEO Classification > 8602 Dairy Products
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Depositing User: VUIR
Date Deposited: 14 Nov 2011 02:57
Last Modified: 26 Jan 2015 22:11
URI: http://vuir.vu.edu.au/id/eprint/7401
DOI: https://doi.org/10.3168/jds.2010-3407
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Citations in Scopus: 26 - View on Scopus

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