Work

Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese

Year: 2016

Type: article

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2016.01.001

Authors: Catherine M. McCarthy, Martin G. Wilkinson, Philip M. Kelly, Timothy P. Guinee

Institutions: Teagasc - The Irish Agriculture and Food Development Authority, University of Limerick

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funder: Food Institutional Research Measure

OpenAlex ID: W2255822954

FWCI: 7.198

Cites: 45

Cited by: 65

Related to: 10