Effect of Modified Starches on Texture and Meltability of Processed Cheese Analogues
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality - Poland
doi 10.15193/zntj/2014/92/052-065
Full Text
Open PDFAbstract
Available in full text
Date
January 1, 2014
Authors
Publisher
Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ