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NTIS 바로가기Journal of food engineering, v.108 no.3, 2012년, pp.403 - 409
Arimi, J.M. , Duggan, E. , O'Sullivan, M. , Lyng, J.G. , O'Riordan, E.D.
The objective of this study was to determine the crispiness of microwave-expanded imitation cheese and compare the results with sensory evaluation. Three cheeses were manufactured with 36%, 19%, or 15% protein; all three with 0% fat, a fourth cheese had 4% fat and 19% protein. After 3 and 9days of s...
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