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Volumn 43, Issue 9, 2008, Pages 1581-1592

Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis

Author keywords

Cheese analogue; Differential scanning calorimetry; Low fat; Microstructure; Pectin gel; Rheology; Texture

Indexed keywords


EID: 49449106293     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01616.x     Document Type: Article
Times cited : (83)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.