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Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium Caseinate

✍ Scribed by C. CAVALIER-SALOU; J.C. CHEFTEL

Book ID: 108818191
Publisher: Institute of Food Technologists
Year: 1991
Tongue: English
Weight: 784 KB
Volume: 56
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1991.tb08636.x

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