Blar i Publikasjoner fra CRIStin - SINTEF Ocean på tidsskrift "International Dairy Journal"
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Sodium reduction in processed cheese spreads and the effect on physicochemical properties
(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 ...