The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening
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Title
The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening
Authors
Keywords
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Journal
Coatings
Volume 8, Issue 2, Pages 80
Publisher
MDPI AG
Online
2018-02-24
DOI
10.3390/coatings8020080
References
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