Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses
- 31 December 2002
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 12 (1), 45-50
- https://doi.org/10.1016/s0958-6946(01)00130-3
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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