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Interactive effects of salt and fat reduction on composition, rheology and functional properties of mozzarella-style cheese

By S. Henneberry, M. G. Wilkinson, K. N. Kilcawley, P. M. Kelly and T. P. Guinee
Publisher: Springer Nature
Year: 2015
DOI identifier: 10.1007/s13594-015-0231-8
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Provided by: MUCC (Crossref)

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