Effects of Potassium, Sodium, Magnesium, and Calcium Salt Cations on Textural and Rheological Properties of Non-Fat Cheese Model

Zhong, Yingxin
2016-04
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Effects of Potassium, Sodium, Magnesium, and Calcium Salt Cations on Textural and Rheological Properties of Non-Fat Cheese Model

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2016-04

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Faculty advisor: Tonya Schoenfuss

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UMTC Undergraduate Research Presentations and Papers (UROP)

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This research was supported by the Undergraduate Research Opportunities Program (UROP).

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Zhong, Yingxin. (2016). Effects of Potassium, Sodium, Magnesium, and Calcium Salt Cations on Textural and Rheological Properties of Non-Fat Cheese Model. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/181110.

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