Influence of carboxymethylcellulose on the physicochemical, rheological and sensory attributes of a low-fat Domiati cheese
Version of Record online: 21 JUN 2013
© 2013 Society of Dairy Technology
International Journal of Dairy Technology
Volume 66, Issue 4, pages 505–511, November 2013
How to Cite
Abd Elhamid, A. M. (2013), Influence of carboxymethylcellulose on the physicochemical, rheological and sensory attributes of a low-fat Domiati cheese. International Journal of Dairy Technology, 66: 505–511. doi: 10.1111/1471-0307.12065
- Issue online: 5 OCT 2013
- Version of Record online: 21 JUN 2013
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