Changes in the Structure of Brined Cheese Modified with Basil Seed Gum Based on Protein-Polysaccharide Interactions.
| Autor: | Baghdadi, F.1, Aminifar, M.2 aminifar.m@standard.ac.ir, Farhoodi, M.1, Aliabadi, S. Shojaee1 |
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| Zdroj: | Journal of Agricultural Science & Technology. 2018, Vol. 20 Issue 4, p695-708. 14p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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