MICROSTRUCTURE AND TEXTURE OF CHEESE ANALOGS CONTAINING DIFFERENT TYPES OF FAT
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1998.tb00184.x/fullpdf
Reference26 articles.
1. RECOGNITION ASSESSED BY RATING AND RANKING
2. Texture of Cheddar Cheese as Influenced by Fat Reduction
3. FAT CRYSTAL NETWORKS: STRUCTURE AND RHEOLOGICAL PROPERTIES
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