Texture and microstructure of reduced-salt Cheddar cheese as affected by process modifications

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Sheibani, Ali, Ayyash, Mutamed M, Vasiljevic, Todor ORCID logoORCID: https://orcid.org/0000-0003-1395-7349 and Mishra, Vijay Kumar (2017) Texture and microstructure of reduced-salt Cheddar cheese as affected by process modifications. International Food Research Journal, 24 (2). 643 - 650. ISSN 1985-4668

Item type Article
URI https://vuir.vu.edu.au/id/eprint/36024
Official URL http://www.ifrj.upm.edu.my/24%20(02)%202017/(25).p...
Subjects Historical > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > Centre for Chronic Disease Prevention and Management
Current > Division/Research > College of Health and Biomedicine
Keywords proteolysis; rennet concentration
Citations in Scopus 0 - View on Scopus
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