Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese
Crossref DOI link: https://doi.org/10.1007/s13594-015-0265-y
Published Online: 2015-10-28
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ibáñez, Rodrigo A.
Waldron, David S.
McSweeney, Paul L. H.
Funding for this research was provided by:
Chilean National Commission for Scientific and Technological Research, CONICYT (NA)
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