• Sodium reduction in processed cheese spreads and the effect on physicochemical properties 

      Mozuraityte, Revilija; Berget, Ingunn; Mahdalova, Martina; Grønsberg, Ane; Øye, Elling Ruud; Greiff, Kirsti (Journal article; Peer reviewed, 2019-03)
      The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction ...