Improvements in the Flavour of Soy Cheese
A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar...
Enregistré dans:
| Auteurs principaux: | , , , , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
University of Zagreb Faculty of Food Technology and Biotechnology
2008-01-01
|
| Collection: | Food Technology and Biotechnology |
| Sujets: | |
| Accès en ligne: | http://hrcak.srce.hr/file/41719 |
| Tags: |
Pas de tags, Soyez le premier à ajouter un tag!
|