{"title":"含有脂肪样感知增强剂和脂肪替代品的低脂(5%)切达奶酪的流变学和微观结构。","authors":"E. Kucukoner, K. Aryana, Z. Haque","doi":"10.3136/FSTI9596T9798.4.178","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"8 1","pages":"178-183"},"PeriodicalIF":0.0000,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"6","resultStr":"{\"title\":\"Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers.\",\"authors\":\"E. Kucukoner, K. Aryana, Z. Haque\",\"doi\":\"10.3136/FSTI9596T9798.4.178\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12457,\"journal\":{\"name\":\"Food Science and Technology International, Tokyo\",\"volume\":\"8 1\",\"pages\":\"178-183\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1998-08-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"6\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology International, Tokyo\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3136/FSTI9596T9798.4.178\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International, Tokyo","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3136/FSTI9596T9798.4.178","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}