Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic

✍ Scribed by AYNUR G KARAHAN; ARZU KART; AYLIN AKOĞLU; M LüTFü ÇAKMAKÇı

• Book ID: 111140064
• Publisher: John Wiley and Sons
• Year: 2011
• Tongue: English
• Weight: 265 KB
• Volume: 64
• Category: Article
• ISSN: 1364-727X
• DOI: 10.1111/j.1471-0307.2011.00718.x