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The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase
Hanáková, Zuzana, Buňka, František, Pavlínek, Vladimír, Hudečková, Lenka, Janiš, RahulaLanguage:
english
Journal:
International Journal of Dairy Technology
DOI:
10.1111/1471-0307.12066
Date:
June, 2013
File:
PDF, 261 KB
english, 2013