Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.

dc.contributorCLARISSA RESCHKE DA CUNHA, CPAF-AC; Maria Regina Alcântara; Walkiria H. Viotto.
dc.creatorCUNHA, C. R. da
dc.creatorALCÂNTARA, M. R.
dc.creatorVIOTTO, W. H.
dc.date.accessioned2013-02-28T11:11:11Z
dc.date.available2013-02-28T11:11:11Z
dc.date.created2013-02-28T11:11:11Z
dc.date.issued2012
dc.identifierJournal of Food Science, Chicago, v. 77, n. 8, 2012.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/951742
dc.identifier10.1111/j.1750-3841.2012.02797.x
dc.languageeng
dc.rightsopenAccess
dc.subjectCreamy cheese
dc.subjectSal emulsificante
dc.subjectCitrato de sódio
dc.subjectHexametafosfato de sódio
dc.subjectTripolifosfato de sódio
dc.subjectPirofosfato tetrassódico
dc.subjectEmulsificadores
dc.subjectTetrasodium pyrophosphate.
dc.subjectSodium hexametaphosphate
dc.subjectQuesos fundidos
dc.subjectComposición alimentaria
dc.subjectPropiedades rheológicas
dc.titleEffect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.
dc.typeArtículos de revistas


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