The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses
Version of Record online: 17 JUN 2013
© 2013 Society of Dairy Technology
International Journal of Dairy Technology
Volume 66, Issue 4, pages 535–542, November 2013
How to Cite
Şanli, T., Gursel, A., Şanli, E., Acar, E. and Benli, M. (2013), The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses. International Journal of Dairy Technology, 66: 535–542. doi: 10.1111/1471-0307.12071
- Issue online: 5 OCT 2013
- Version of Record online: 17 JUN 2013
- Scientific and Technological Research Council. Grant Number: TOGTAG-3018
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