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Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach.
Šantová K, Salek RN, Kůrová V, Mizera A, Lapčíková B, Vincová A, Zálešáková L, Kratochvílová A, Lorencová E, Vinter Š, Opustilová K, Karhánková M. Šantová K, et al. Among authors: karhankova m. J Dairy Sci. 2024 Oct;107(10):7704-7717. doi: 10.3168/jds.2024-24939. Epub 2024 Jun 13. J Dairy Sci. 2024. PMID: 38876214 Free article.