Effect of potassium-based emulsifying salts on the sensory and physicochemical parameters of low-sodium spreadable processed cheese
Nogueira, Eduardo B, Costa-Lima, Bruno R C, Torres, Fernanda, Regazone, Ana Victoria, Melo, Lilian, Franco, Robson M, Cortez, Marco Antonio SLanguage:
english
Journal:
International Journal of Dairy Technology
DOI:
10.1111/1471-0307.12519
Date:
April, 2018
File:
PDF, 108 KB
english, 2018