Volume 15, Issue 77 (2018)
FSCT 2018, 15(77): 67-57
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Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums
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Article Type:
Original paper
| Subject:
Food quality control
Received: 2016/09/12 | Accepted: 2018/01/8 | Published: 2018/06/22
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