The Effect of Microparticulated Whey Protein on the Characteristics of Reduced-Fat Cheese and of the Corresponding Microwave Vacuum-Dried Cheese Puffs and Finely Ground Puffs

AuthID
 P-00V-5YV
8
Author(s)
Chudy, S
·
Makowska, A
·
Krzywdzinska Bartkowiak, M
·
Piatek, M
·
Borges, AR
·
Gomes, D
·
Tipo de Documento
Article in Press
Year published
2021
Publicado
in INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, ISSN: 1364-727X
Volume: 74, Número: 4, Páginas: 747-758 (12)
Indexing
Wos®
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Publication Identifiers
Wos: WOS:000670868200001
Source Identifiers
ISSN: 1364-727X
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