The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1438-2385
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues ; volume:242 ; number:9 ; day:23 ; month:2 ; year:2016 ; pages:1577-1585 ; date:9.2016
European food research and technology ; 242, Heft 9 (23.2.2016), 1577-1585, 9.2016
- Creator
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Sołowiej, Bartosz
- Contributor
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Dylewska, Agnieszka
Kowalczyk, Dariusz
Sujka, Monika
Tomczyńska-Mleko, Marta
Mleko, Stanisław
SpringerLink (Online service)
- DOI
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10.1007/s00217-016-2658-4
- URN
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urn:nbn:de:1111-201608035683
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 11:02 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Sołowiej, Bartosz
- Dylewska, Agnieszka
- Kowalczyk, Dariusz
- Sujka, Monika
- Tomczyńska-Mleko, Marta
- Mleko, Stanisław
- SpringerLink (Online service)
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