Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers
- 30 April 2004
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 14 (4), 365-373
- https://doi.org/10.1016/j.idairyj.2003.08.006
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
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