# The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

> Research article (European Food Research and Technology, 2016) · cited 35× · AI/ML

**Wikidata**: [openalex:W2276708689](https://www.wikidata.org/wiki/openalex:W2276708689)  
**Source**: https://4ort.xyz/entity/the-effect-of-ph-and-modified-maize-starches-on-texture-rheological-properties-and-meltability-of-acid-casein-processed-