Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening
Version of Record online: 3 SEP 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 2, pages 435–443, February 2014
How to Cite
Oluk, A. C., Güven, M. and Hayaloglu, A. A. (2014), Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening. International Journal of Food Science & Technology, 49: 435–443. doi: 10.1111/ijfs.12320
- Issue online: 15 JAN 2014
- Version of Record online: 3 SEP 2013
- Manuscript Accepted: 30 JUL 2013
- Manuscript Received: 27 FEB 2013
- Cukurova University Scientific Research Projects Unit. Grant Number: ZF2010D10
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