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Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

✍ Scribed by Nuno M. Oliveira; Fernando Q. Dourado; António M. Peres; Marta V. Silva; João M. Maia; José. A. Teixeira

Book ID
107559691
Publisher
Springer-Verlag
Year
2010
Tongue
English
Weight
273 KB
Volume
4
Category
Article
ISSN
1935-5130

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