Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics-Reference-Cited by-同舟云学术

Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics

Published:2016-08 Issue: Volume:86 Page:93-102
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ferrão L.L.,Silva E.B.,Silva H.L.A.,Silva R.,Mollakhalili N.,Granato Daniel,Freitas M.Q.,Silva M.C.,Raices R.S.L.,Padilha M.C.,Zacarchenco P.B.,Barbosa M.I.M.J.,Mortazavian A.M.,Cruz A.G.

Publisher

Elsevier BV

Subject

Food Science

Reference144 articles.

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