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Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins
Sołowiej, Bartosz, Cheung, Imelda W.Y., Li-Chan, Eunice C.Y.Volume:
37
Language:
english
Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2014.03.003
Date:
August, 2014
File:
PDF, 916 KB
english, 2014