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Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation
(Elsevier, 2012)
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 ...
Effect of protein: starch ratio on microwave expansion of imitation cheese-based product
(Elsevier, 2011)
Microwave expansion of imitation cheese is a novel way of producing a potentially health crispy snack food. This study aimed to investigate the effects of protein:starch (P:S) ratios of 37:0, 24:13, 20:17 or 16:21 and ...