Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese. [electronic resource]

By: Contributor(s): Publication details: Food science & nutrition 05 2017Description: 669-677 p. digitalISSN:
  • 2048-7177
Online resources: In: Food science & nutrition vol. 5
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Publication Type: Journal Article

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