Casein Hydration and Fat Emulsification during Manufacture of Imitation Cheese, and Effects of Emulsifying Salts Reduction

M.* El-Bakry, E. Duggan, E.D. O'Riordan, M. O'Sullivan

    Research output: Contribution to journalArticleResearch

    17 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)-
    JournalJournal of Food Engineering
    Publication statusPublished - 1 Jan 2011

    Cite this