The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda
Version of Record 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 online: 4 APR 2013
- Version of Record 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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