Effects of emulsifying salts with increased potassium content on textural properties of block-type processed analogue cheese used as pizza-toppings
2010
Lück, K. | Hoffmann, Wolfgang | Schrader, Katrin | Johannsen, N.
Bibliographic information
Proceedings of the 5th International Symposium on Food Rheology and Structure : ISFRS 2009
Pagination
748
- 749
Publisher ETH Zürich
Language
English
Note
10-MF
Type
Journal Article; Text
2025-02-03
MODS
Data Provider
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