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Potential use of homogenized whey protein dispersions and process modification for the manufacture of low fat and reduced fat cheddar type cheeses
P PUNIDADAS, M A TUNG, J FEIRTAGVolume:
53
Year:
2000
Language:
english
Pages:
6
DOI:
10.1111/j.1471-0307.2000.tb02656.x
File:
PDF, 1.52 MB
english, 2000