Reducing Salt in Imitation Cheese: Effects on Manufacture and Functional Properties

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

    Research output: Contribution to journalArticleResearch

    21 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)589-596
    JournalFood Research International
    Volume44
    Issue number2
    Publication statusPublished - 1 Jan 2011

    Cite this

    El-Bakry, M. ., Beninati, F., Duggan, E., O'Riordan, E. D., & O'Sullivan, M. (2011). Reducing Salt in Imitation Cheese: Effects on Manufacture and Functional Properties. Food Research International, 44(2), 589-596.