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Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin

✍ Scribed by M. A. Drake; V. D. Truong; C. R. Daubert

Book ID: 108821823
Publisher: Institute of Food Technologists
Year: 1999
Tongue: English
Weight: 53 KB
Volume: 64
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1999.tb15123.x

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