Rheology and microstructure of low-fat Mozzarella cheese
Tunick, Michael H., Mackey, Kevin L., Shieh, James J., Smith, Philip W., Cooke, Peter, Malin, Edyth L.
Published in International dairy journal (1993)
Published in International dairy journal (1993)
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Journal Article
Proteolysis and rheology of low fat and full fat mozzarella cheeses prepared from homogenized milk
Tunick, M.H, Malin, E.L, Smith, P.W, Shieh, J.J, Sullivan, B.C, Mackey, K.L, Holsinger, V.H
Published in Journal of dairy science (01.12.1993)
Published in Journal of dairy science (01.12.1993)
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Journal Article
Rheology of low- to intermediate-moisture whole wheat flour doughs
Mackey, K.L. (USDA-ARS, ERRC, Philadelphia, PA), Ofoli, R.Y
Published in Cereal chemistry (01.05.1990)
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Published in Cereal chemistry (01.05.1990)
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Rheological modeling of potato flour during extrusion cooking
Mackey, K.L. (USDA/ARS, ERRC, Philadelphia, PA), Ofoli, R.Y, Morgan, R.G, Steffe, J.F
Published in Journal of food process engineering (01.01.1990)
Published in Journal of food process engineering (01.01.1990)
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