Title of article
Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese Original Research Article
Author/Authors
Eleni C. Pappa a، نويسنده , , Ioannis Kandarakis، نويسنده , , Heleni Mallatou، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
7
From page
143
To page
149
Abstract
Visible light photoluminescence (PL) peaking at around λ = 460 nm is observed from cereals, such as rice, wheat, barley, millet, flour, corn starch, peanut, under illumination of ultra-violet light at λ = 365 nm. Peak intensity of PL varies with variety a
Keywords
Texture , Milk , culture , Instron , Teleme , White-brined cheese , Rheology
Journal title
Journal of Food Engineering
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167039
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