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Journal of Food Science

Volumn 65, Issue 5, 2000, Pages 822-825

Effects of ingredients on the functionality of fat-free process cheese spreads

(3) Swenson, B J a Wendorff, W L a Lindsay, R C a

a UNIVERSITY OF WISCONSIN MADISON (United States)

Author keywords

Fat free; Functionality; Hydrocolloids; Process cheese

Indexed keywords

EID: 0033831634 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2000.tb13594.x Document Type: Article

Times cited : (70)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.