The Effect of Milk Protein Concentration on the...

Food and Bioprocess Technology 2014 / 10 Vol. 7; Iss. 10

The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

Soodam, Kevany, Ong, Lydia, Powell, Ian B., Kentish, Sandra E., Gras, Sally L.
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Volume:
7
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-014-1342-6
Date:
October, 2014
File:
PDF, 1.48 MB
english, 2014
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