Rheological, Textural and Microstructural Features of Probiotic Whey Cheeses

AuthID
 P-002-Z3C
5
Author(s)
Pintado, AI
·
Document Type
Article
Year published
2011
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 44, Issue: 1, Pages: 75-81 (7)
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Wos®
Scopus®
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Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-77956881846
Wos: WOS:000283289500012
Source Identifiers
ISSN: 0023-6438
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