Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Published 2018 View Full Article

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Title
Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 83, Issue -, Pages 97-108
Publisher
Elsevier BV
Online
2018-03-09
DOI
10.1016/j.foodhyd.2018.03.015

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