The effect of pectin concentration on viscoelastic and sensory properties of processed cheese
Version of Record online: 8 AUG 2008
© 2008 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 43, Issue 9, pages 1663–1670, September 2008
How to Cite
Macků, I., Buňka, F., Pavlínek, V., Leciánová, P. and Hrabě, J. (2008), The effect of pectin concentration on viscoelastic and sensory properties of processed cheese. International Journal of Food Science & Technology, 43: 1663–1670. doi: 10.1111/j.1365-2621.2008.01734.x
- Issue online: 8 AUG 2008
- Version of Record online: 8 AUG 2008
- (Received 8 October 2007; Accepted in revised form 4 February 2008)
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