8. Optimizing functional baking properties
The interactions between the physico-chemical composition, curd processing and "ripening" of a spun paste determine the functional and organoleptic properties expected when cooking a culinary preparation using a cheese product (
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Optimizing functional baking properties
Conclusion
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Article included in this offer
"Food industry"
(
277 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
