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He Liu, Xue Ming Xu and Shi Dong Guo Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis International Journal of Food Science & Technology 43

Article first published online: 15 FEB 2008 | DOI: 10.1111/j.1365-2621.2007.01616.x

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