Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese.
J Dairy Sci
; 103(3): 2065-2076, 2020 Mar.
Article
in En
| MEDLINE
| ID: mdl-31954572
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Polysaccharides, Bacterial
/
Cheese
/
Plant Gums
/
Food Additives
/
Galactans
/
Mannans
Language:
En
Journal:
J Dairy Sci
Year:
2020
Document type:
Article