AGRIS - International System for Agricultural Science and Technology

Improving the characteristics of spreadable processed cheese using Konjac and Xanthan gums

2019

Ghods Rohani, Mohsen | Rashidi, Hassan


Bibliographic information
Journal of food processing and preservation
Volume 43 Issue 12 ISSN 0145-8892
Publisher
John Wiley & Sons, Ltd
Pagination
e14234
Other Subjects
Hydrocolloids; Cost effectiveness; Taste; Response surface methodology; Processed cheeses
Language
English
Note
JOURNAL ARTICLE

2020-05-15
AGRIS AP
Data Provider
Links
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org