Rheological characterization of low-fat processed cheese spread with inulin as a fat replacer

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dc.contributor.authorKarananithy, C.
dc.contributor.authorZoerb, Hans
dc.contributor.authorPunit, Dave
dc.date.accessioned2014-01-23T16:29:16Z
dc.date.available2014-01-23T16:29:16Z
dc.date.issued2013-04
dc.descriptionColor poster with text, chart and images
dc.description.sponsorshipUniversity of Wisconsin--Stout Research Services
dc.identifier.urihttp://digital.library.wisc.edu/1793/67987
dc.subject.lcshProcess cheese
dc.subject.lcshCheese--Composition
dc.subject.lcshFood--Fat content
dc.subject.lcshPosters
dc.titleRheological characterization of low-fat processed cheese spread with inulin as a fat replaceren
dc.typePresentationen

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