The effect of pectin concentration on viscoelastic and sensory properties of processed cheese
- 8 August 2008
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 43 (9), 1663-1670
- https://doi.org/10.1111/j.1365-2621.2008.01734.x
Abstract
No abstract availableKeywords
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