Open AccessEVALUATION OF PHYSICOCHEMICAL PROPERTIES OF PROCESSED CHEESE ANALOGUES WITH LOCUST BEAN GUM ADDED
Author(s) -
Bartosz Sołowiej,
Maciej Nastaj,
Waldemar Gustaw
Publication year - 2014
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2014/94/065-077
Subject(s) - locust bean gum , locust , food science , chemistry , botany , biology , xanthan gum , materials science , rheology , composite material