Effects of microparticulated protein on stability and rheological properties of reduced-fat white-brined cheese emulsion

Conference paper > Summary Text · 2018

Authors: Müge URGU ÖZTÜRK, Aylin Türk, Sevcan Ünlütürk, Figen ERTEKİN, Nurcan KOCA

The International Symposium on Food Rheology and Texture, Turkey, İstanbul, International, Verbal, Summary Text, 2018-, pp 1-1

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