Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures

✍ Scribed by N.H. Ahmed; M. El Soda; A.N. Hassan; J. Frank

• Book ID: 116725621
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 195 KB
• Volume: 38
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2004.10.001