✦ LIBER ✦
Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis
✍ Scribed by He Liu; Xue Ming Xu; Shi Dong Guo
- Book ID
- 108826751
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 423 KB
- Volume
- 43
- Category
- Article
- ISSN
- 0950-5423
No coin nor oath required. For personal study only.