The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase
Article first published online: 17 JUN 2013
© 2013 Society of Dairy Technology
International Journal of Dairy Technology
Volume 66, Issue 4, pages 484–489, November 2013
How to Cite
Hanáková, Z., Buňka, F., Pavlínek, V., Hudečková, L. and Janiš, R. (2013), The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase. International Journal of Dairy Technology, 66: 484–489. doi: 10.1111/1471-0307.12066
- Issue published online: 5 OCT 2013
- Article first published online: 17 JUN 2013
- Tomas Bata University. Grant Number: IGA/FT/2013/010
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