Auteur Mounsey, John S.
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Mounsey, John S., Auteur ; O’Riordan, E. Dolores, Auteur |Imitation cheeses were manufactured with increasing levels (0–9%, w/w) of pre-gelatinised maize starch in partial replacement of rennet casein. At increased starch levels, longer processing times (10 min at 78 °C using 9%, w/w starch) were neces[...]
