The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues
Crossref DOI link: https://doi.org/10.1007/s00217-016-2658-4
Published Online: 2016-02-23
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sołowiej, Bartosz
Dylewska, Agnieszka
Kowalczyk, Dariusz
Sujka, Monika
Tomczyńska-Mleko, Marta
Mleko, Stanisław
License valid from 2016-02-23