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

 -  Food science & nutrition  05 2017 
 - 669-677 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>2048-7177 
<br/><br/><label>Standard No.: </label>10.1002/fsn3.446  doi