EFFECT OF VARYING LEVELS OF ADDED CALCIUM ON THE BIOCHEMISTRY, TEXTURE AND MICRO-STRUCTURE OF FRESH CHEESE CONTAINING SESAME PROTEIN ISOLATE

Title
EFFECT OF VARYING LEVELS OF ADDED CALCIUM ON THE BIOCHEMISTRY, TEXTURE AND MICRO-STRUCTURE OF FRESH CHEESE CONTAINING SESAME PROTEIN ISOLATE
Authors
Keywords
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Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume 36, Issue 6, Pages 706-717
Publisher
Wiley
Online
2011-12-30
DOI
10.1111/j.1745-4514.2011.00593.x

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