The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders

Articles > Article · 2022

Authors: Aylin Türk Gül, Müge URGU ÖZTÜRK, Nurcan KOCA

International Dairy Journal, Journal Indexed in SCI Expanded, International, WoS, 2022, vol 138, pp 105552-105552

DOI: 10.1016/j.idairyj.2022.105552

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