The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda
Article first published online: 28 FEB 2013
© 2013 Society of Dairy Technology
International Journal of Dairy Technology
Volume 66, Issue 2, pages 220–230, May 2013
How to Cite
Schenkel, P., Samudrala, R. and Hinrichs, J. (2013), The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda. International Journal of Dairy Technology, 66: 220–230. doi: 10.1111/1471-0307.12036
- Issue published online: 4 APR 2013
- Article first published online: 28 FEB 2013
- FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn)
- Ministry of Economics and Technology. Grant Number: AiF-FV 16462N
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