Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat

Published 2009 View Full Article

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Title
Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 3, Pages 723-729
Publisher
Elsevier BV
Online
2009-11-16
DOI
10.1016/j.foodres.2009.11.009

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