Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

AuthID
 P-002-KB0
6
Author(s)
Tipo de Documento
Article
Year published
2011
Publicado
in FOOD AND BIOPROCESS TECHNOLOGY, ISSN: 1935-5130
Volume: 4, Número: 8, Páginas: 1414-1421 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-80053575782
Wos: WOS:000295575300011
Source Identifiers
ISSN: 1935-5130
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