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International Journal of Food Properties Volume 12, 2009 - Issue 1: Rheology and Texture of Food
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Original Articles

Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity

Georgia Dimitreli Department of Food Technology, Alexander Technological Educational Institute (A.T.E.I.) of Thessaloniki, Thessaloniki, Greece
&
Apostolos S. Thomareis Department of Food Technology, Alexander Technological Educational Institute (A.T.E.I.) of Thessaloniki, Thessaloniki, GreeceCorrespondence[email protected]
Pages 261-275 | Received 26 Sep 2007, Accepted 08 Jun 2008, Published online: 08 Jul 2010

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