THE INFLUENCE OF FAT, ACID, AND SALT ON THE PERCEPTION OF SELECTED TASTE AND TEXTURE ATTRIBUTES OF CHEESE ANALOGS: A SCALAR STUDY
- 30 January 1991
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 22 (4) , 367-380
- https://doi.org/10.1111/j.1745-4603.1991.tb00498.x
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Textural Properties of Mozzarella Cheese Analogs Manufactured from SoybeansJournal of Food Science, 1982
- Rheological Evaluation of Maturing Cheddar CheeseJournal of Food Science, 1982
- Texture, Viscosity, and FoodPublished by Elsevier ,1982
- MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW‐FAT MILK1Journal of Texture Studies, 1980
- EVALUATION OF CHEESE TEXTUREJournal of Food Science, 1978
- USE OF RHEOLOGICAL TERMS AND CORRELATION OF COMPATIBLE MEASUREMENTS IN FOOD TEXTURE RESEARCH1Journal of Texture Studies, 1977
- Salt, volume and the prevention of hypertension.Circulation, 1976
- DISPERSION STATE OF PROTEIN‐STABILIZED EMULSIONS Dependence of Globule Size and Size Distribution upon pH in Concentrated Oil‐in‐Water SystemsJournal of Texture Studies, 1973
- Taste Interrelationships. VI. Sucrose, Sodium Chloride, and Citric Acid in Canned Tomato JuiceJournal of Food Science, 1964
- RELATIVE TASTE POTENCY OF SOME BASIC FOOD CONSTITUENTS AND THEIR COMPETITIVE AND COMPENSATORY ACTION1Journal of Food Science, 1943