03.08. Department of Food Engineering

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Type:  Article
Author:  Ünlütürk, Sevcan
Subject:  Rheology
Subject:  Cheese powder

Results 1-2 of 2 (Search time: 0.003 seconds).

Issue DateTitleAuthor(s)
12018Effects of fat reduction on the stability, microstructure, rheological and color characteristics of white-brined cheese emulsion with different emulsifying salt amountsUrgu, Müge; Ünlütürk, Sevcan ; Koca, Nurcan
22019Milk fat substitution by microparticulated protein in reduced-fat cheese emulsion: The effects on stability, microstructure, rheological and sensory propertiesUrgu, Müge; Türk, Aylin; Ünlütürk, Sevcan ; Kaymak Ertekin, Figen; Koca, Nurcan