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Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese.
Brighenti, M; Govindasamy-Lucey, S; Jaeggi, J J; Johnson, M E; Lucey, J A.
Affiliation
  • Brighenti M; Department of Food Science, University of Wisconsin, Madison 53706.
  • Govindasamy-Lucey S; Center for Dairy Research, University of Wisconsin, Madison 53706. Electronic address: rani@cdr.wisc.edu.
  • Jaeggi JJ; Center for Dairy Research, University of Wisconsin, Madison 53706.
  • Johnson ME; Center for Dairy Research, University of Wisconsin, Madison 53706.
  • Lucey JA; Department of Food Science, University of Wisconsin, Madison 53706; Center for Dairy Research, University of Wisconsin, Madison 53706.
J Dairy Sci ; 103(3): 2065-2076, 2020 Mar.
Article in En | MEDLINE | ID: mdl-31954572
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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
Fulltext
Add to My VHL
Print
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PubMed Links
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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