Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference53 articles.
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3. Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage;Scientific Reports;2024-02-14
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