Rheology of Full-fat and Low-fat Cheddar Cheeses as Related to Type of Fat Mimetic
- 20 July 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (4), 748-752
- https://doi.org/10.1111/j.1365-2621.1997.tb15449.x
Abstract
No abstract availableKeywords
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