Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis
| Autor: | Surber, Georg, Spiegel, Thomas, Dang, Bich Phuong, Wolfschoon Pombo, Alan, Rohm, Harald, Jaros, Doris |
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| Zdroj: | In Journal of Food Engineering November 2021 308 |
| Databáze: | ScienceDirect |
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