Rheological and Sensory Properties of Reduced-Fat Processed...

Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin

M. A. Drake, V. D. Truong, C. R. Daubert
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Volume:
64
Year:
1999
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1999.tb15123.x
File:
PDF, 53 KB
english, 1999
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