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

Zhong, Yingxin2016-06-172016-06-172016-04https://hdl.handle.net/11299/181110Faculty advisor: Tonya SchoenfussenEffects of Potassium, Sodium, Magnesium, and Calcium Salt Cations on Textural and Rheological Properties of Non-Fat Cheese ModelPresentation