Kapoor, R., & Metzger, L. E. (2008, March). Process Cheese: Scientific and Technological Aspects—A Review. Comprehensive Reviews in Food Science and Food Safety, 7(2), 194–214. doi:10.1111/j.1541-4337.2008.00040.x
Chatziantoniou, S. E., Thomareis, A. S., & Kontominas, M. G. (2015, July 28). Effect of chemical composition on physico‑chemical, rheological and sensory properties of spreadable processed whey cheese. Eur Food Res Technol, (241), 737–748. doi:10.1007/s00217-015-2499-6
Lee, S. K., Anema, S., & Klostermeyer, H. (2004, February 18). The influence of moisture content on the rheological properties of processed cheese spreads. International Journal of Food Science and Technology, (39), 763–771. doi:10.1111/j.1365-2621.2004.00842.x
Trivedi, D., Bennett, R. J., Hemar, Y., Reid, D. C., Lee, S. K., & Illingworth, D. (2008, August 29). Effect of different starches on rheological and microstructural properties of (I) model processed cheese. International Journal of Food Science and Technology, (43), 2191–2196. doi:10.1111/j.1365-2621.2008.01851.x
