Rheological properties of reduced fat mozzarella cheese made by direct acidification using low concentration factor ultrafiltration retentates
| Autor: | Ferreira, Daniela N., Moura, Débora B., Cunha, Clarissa R., Viotto, Walkiria H. |
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| Zdroj: | In Desalination 2006 200(1):552-554 |
| Databáze: | ScienceDirect |
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