Effects of Exopolysaccharide-Producing Cultures on the Viscoelastic Properties of Reduced-Fat Cheddar Cheese

✍ Scribed by A.N. Hassan; S. Awad; K. Muthukumarappan

• Book ID: 117976775
• Publisher: American Dairy Science Association
• Year: 2005
• Tongue: English
• Weight: 243 KB
• Volume: 88
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.s0022-0302(05)73108-8