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Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructure
Version of Record online: 15 DEC 2003
International Journal of Food Science & Technology
Volume 39, Issue 1, pages 109–119, January 2004
How to Cite
Konuklar, G., Inglett, G. E., Carriere, C. J. and Felker, F. C. (2004), Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructure. International Journal of Food Science & Technology, 39: 109–119. doi: 10.1046/j.0950-5423.2003.00750.x
- Issue online: 15 DEC 2003
- Version of Record online: 15 DEC 2003
- (Received 20 October 2002; Accepted in revised form 25 June 2003 )
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