Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics

Published 2016 View Full Article

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Title
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
Authors
Keywords
Food development, Processed cheese, Sodium, Fat, Prebiotics
Journal
FOOD RESEARCH INTERNATIONAL
Volume 86, Issue -, Pages 93-102
Publisher
Elsevier BV
Online
2016-05-01
DOI
10.1016/j.foodres.2016.04.034

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