Changes in the reology and microstructure of processed cheese during cooking

S K Lee, R J Buwalda, Stephen Robert Euston, E A Foegeding, A B McKenna

    Research output: Contribution to journalArticle

    Original languageEnglish
    Pages (from-to)339-345
    Number of pages7
    JournalLWT - Food Science and Technology
    Volume36
    Publication statusPublished - 2002

    Cite this

    Lee, S. K., Buwalda, R. J., Euston, S. R., Foegeding, E. A., & McKenna, A. B. (2002). Changes in the reology and microstructure of processed cheese during cooking. LWT - Food Science and Technology, 36, 339-345.