Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product
Pantelis Volikakis, Costas G. Biliaderis, Costas Vamvakas, Gregory K. ZerfiridisVolume:
37
Year:
2004
Language:
english
DOI:
10.1016/j.foodres.2003.07.007
File:
PDF, 245 KB
english, 2004