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
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
Journal title :
Journal of Food Engineering
