The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage
Richardos Nikolaos Salek, Eva Lorencová, Zuzana Míšková, Zuzana Lazárková, Vendula Pachlová, Richard Adámek, Karla Bezděková, František Buňka
Topics & Concepts
RheologyFood scienceDry matterMaterials scienceChemistryComposite materialAnimal scienceBiologyProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties