Effect of inulin addition on the sensorial properties of reduced-fat fresh cheese-Reference-Cited by-同舟云学术

Effect of inulin addition on the sensorial properties of reduced-fat fresh cheese

Published:2013-04 Issue: Volume: Page:n/a-n/a
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Juan Bibiana¹,Zamora Anna¹,Quintana Felix¹,Guamis Buenaventura¹,Trujillo Antonio J¹

Affiliation:

1. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, Departament de Ciència Animal i dels Aliments; Universitat Autònoma de Barcelona; 08193; Bellaterra; Spain

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference34 articles.

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