Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese
Felix da Silva, Denise, Barbosa de Souza Ferreira, Sabrina, Bruschi, Marcos Luciano, Britten, Michel, Matumoto-Pintro, Paula ToshimiVolume:
60
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.03.034
Date:
October, 2016
File:
PDF, 1.89 MB
english, 2016