Manufacture of Reduced Fat White-Brined Cheese with the...

Polymers 2020 / 11 Vol. 12; Iss. 11

Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements

Kondyli, Efthymia, Pappa, Eleni C., Kremmyda, Alexandra, Arapoglou, Dimitris, Metafa, Maria, Eliopoulos, Christos, Israilides, Cleanthes
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Volume:
12
Journal:
Polymers
DOI:
10.3390/polym12112647
Date:
November, 2020
File:
PDF, 742 KB
2020
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