Microstructure and texture of panela type cheese-like products: use of low methoxyl pectin and canola oil as milk-fat substitutes
Document title: Microstructure and texture of panela type cheese-like products: use of low methoxyl pectin and canola oil as milk-fat substitutes
Journal: Revista mexicana de ingeniería química
Database: PERIÓDICA
System number: 000252692
ISSN: 1665-2738
Authors: 1
Institutions: 1Universidad Autónoma Chapingo, Chapingo, Estado de México. México
Year:
Season: Abr
Volumen: 5
Number: 1
Pages: 71-79
Country: México
Language: Inglés
Document type: Artículo
Approach: Experimental, descriptivo
Disciplines: Química
Keyword: Química de alimentos,
Queso,
Microestructuras,
Emulsión,
Sustitutos,
Grasa
Keyword: Chemistry,
Food chemistry,
Cheese,
Microstructures,
Emulsions,
Substitutes,
Fat
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