Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese

Published 2010 View Full Article

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Title
Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 11, Issue 3, Pages 656-668
Publisher
Informa UK Limited
Online
2010-06-15
DOI
10.1080/10942910701594111

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