Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese

Published 2020 View Full Article

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Title
Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese
Authors
Keywords
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Journal
JOURNAL OF DAIRY SCIENCE
Volume 104, Issue 1, Pages 228-242
Publisher
American Dairy Science Association
Online
2020-11-12
DOI
10.3168/jds.2020-18450

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