Type of starter culture influences on structural and sensorial properties of low protein fermented gels. [electronic resource]

By: Contributor(s): Producer: 20200629Description: 482-492 p. digitalISSN:
  • 1745-4603
Subject(s): Online resources: In: Journal of texture studies vol. 50
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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