Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue

✍ Scribed by Clarissa R Cunha; Renato Grimaldi; Maria Regina Alcântara; Walkiria H Viotto

• Book ID: 117954227
• Publisher: John Wiley and Sons
• Year: 2012
• Tongue: English
• Weight: 200 KB
• Volume: 66
• Category: Article
• ISSN: 1364-727X
• DOI: 10.1111/j.1471-0307.2012.00876.x