Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci (Q81631732)
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scientific article published on 01 January 2006
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci |
scientific article published on 01 January 2006 |
Statements
Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci (English)
N Dabour
E Kheadr
N Benhamou
I Fliss