The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

✍ Scribed by Hanáková, Zuzana; Buňka, František; Pavlínek, Vladimír; Hudečková, Lenka; Janiš, Rahula

• Book ID: 120650121
• Publisher: John Wiley and Sons
• Year: 2013
• Tongue: English
• Weight: 261 KB
• Category: Article
• ISSN: 1364-727X
• DOI: 10.1111/1471-0307.12066