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Clarissa R. da Cunha, Maria Regina Alcântara and Walkiria H. Viotto Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of “Requeijão Cremoso” Processed Cheese Spreads Journal of Food Science 77

Article first published online: 18 JUL 2012 | DOI: 10.1111/j.1750-3841.2012.02797.x

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