Manufacture of low-fat Cheddar cheese by...

Journal of Dairy Science 2019 / 3

Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties

Wang, Ji, Wu, Tong, Fang, Xiaobin, Yang, Zhennai
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Language:
english
Journal:
Journal of Dairy Science
DOI:
10.3168/jds.2018-15154
Date:
March, 2019
File:
PDF, 2.33 MB
english, 2019
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