The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese
Download
Download
Download
Full text for this resource is not available from the Research Repository.
Export
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
Dimensions Badge
Altmetric Badge
| Item type | Article |
| URI | https://vuir.vu.edu.au/id/eprint/7401 |
| DOI | 10.3168/jds.2010-3407 |
| Official URL | https://www.sciencedirect.com/science/article/pii/... |
| Subjects | Historical > Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI) Historical > FOR Classification > 0908 Food Sciences Historical > SEO Classification > 8602 Dairy Products |
| Keywords | ResPubID19744. halloumi cheese, texture profile, environmental scanning electron microscope, microstructure food texture |
| Citations in Scopus | 39 - View on Scopus |
| Download/View statistics | View download statistics for this item |
CORE (COnnecting REpositories)