Effect of Cation, Sodium or Potassium, on Casein Hydration and Fat Emulsification during Imitation Cheese Manufacture and Post-Manufacture Functionality

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

    Research output: Contribution to journalArticleResearch

    19 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)-
    JournalLebensmittelwissenschaft und Technologie (LWT)-Food Science and Technology
    Publication statusPublished - 1 Jan 2011

    Cite this