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Volumn 65, Issue 2, 2012, Pages 237-242

Improving the textural properties of Egyptian kariesh cheese by addition of hydrocolloids

Author keywords

Carboxymethylcellulose; Citrus pectin; Commercial pectin; Hydrocolloids; Kariesh cheeses; Rheological and sensory characteristics

Indexed keywords

CITRUS;

EID: 84860176540     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00818.x     Document Type: Article
Times cited : (36)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.