Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
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Abstract Abstract Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, t...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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