Open AccessThe Influence of Protein Content and Some Hydrocolloids on Textural Attributes of Spreadable Processed Cheese
Publication year - 2018
Publication title -
journal of applied sciences research
Language(s) - English
Resource type - Journals
eISSN - 1816-2762
pISSN - 1816-157X
DOI - 10.22587/jasr.2018.14.5.2
Subject(s) - food science , texture (cosmology) , chemistry , computer science , artificial intelligence , image (mathematics)