The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese

标题
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 107, Issue -, Pages 137-147
出版商
Elsevier BV
发表日期
2018-02-10
DOI
10.1016/j.foodres.2018.02.018

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