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Exploit Fat Mimetic Potential of Different Hydrocolloids in Low Fat Mozzarella Cheese
by Muhammad Umair Sattar, Aysha Sameen, Nuzhat Huma and Muhammad Shahid
Journal of Food and Nutrition Research. 2015, 3(8), 518-525. DOI: 10.12691/jfnr-3-8-7
Pub. Date: October 22, 2015Views: 26369Downloads: 25502Citations: 3
mozzarella guar gum xanthan gum hydrocolloids yield
Abstract Full Text PDF (223 KB) Full Text HTML Full Text ePUB (207 KB)
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