The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese

Published 2018 View Full Article

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Title
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 107, Issue -, Pages 137-147
Publisher
Elsevier BV
Online
2018-02-10
DOI
10.1016/j.foodres.2018.02.018

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