✦ LIBER ✦
Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: textural properties by instrumental methods and sensory panels
✍ Scribed by G. Konuklar; G.E. Inglett; K. Warner; C.J. Carriere
- Book ID
- 113627067
- Publisher
- Elsevier Science
- Year
- 2004
- Tongue
- English
- Weight
- 320 KB
- Volume
- 18
- Category
- Article
- ISSN
- 0268-005X
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