Document is current

Any future updates will be listed below

Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties

Crossref DOI link: https://doi.org/10.5851/kosfa.2018.e60

Published Online: 2019-02-28

Published Print: 2019-02

Update policy: https://doi.org/10.5851/crossmark_policy

About CrossMark