Application of a Multiscale Approach in the Substitution and Reduction of NaCl in Costeño-Type Artisan Cheese
The effects on the texture, rheology, and microstructure of costeño-type artisan cheese caused by the substitution and reduction of NaCl and the increase in cooking temperature during cheese production were studied using a multiscale approach that correlates responses at the macroscopic and microsco...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-12-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/10/24/9008 |