The effect of pectin concentration on viscoelastic and sensory properties of processed cheese

标题
The effect of pectin concentration on viscoelastic and sensory properties of processed cheese
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 9, Pages 1663-1670
出版商
Wiley
发表日期
2008-08-08
DOI
10.1111/j.1365-2621.2008.01734.x

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