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Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese
Chavhan, Ganesh B., Kanawjia, S. K., Khetra, Yogesh, Puri, RitikaVolume:
95
Language:
english
Journal:
Dairy Science & Technology
DOI:
10.1007/s13594-014-0207-0
Date:
May, 2015
File:
PDF, 590 KB
english, 2015