Academic Journal
Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic
| العنوان: | Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic |
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| المؤلفون: | KARAHAN, AYNUR G, KART, ARZU, AKOĞLU, AYLIN, ÇAKMAKÇı, M LüTFü |
| المصدر: | International Journal of Dairy Technology ; volume 64, issue 4, page 502-508 ; ISSN 1364-727X |
| بيانات النشر: | Wiley |
| سنة النشر: | 2011 |
| المجموعة: | Wiley Online Library (Open Access Articles via Crossref) |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1111/j.1471-0307.2011.00718.x |
| DOI: | 10.1111/j.1471-0307.2011.00718.x/fullpdf |
| الاتاحة: | http://dx.doi.org/10.1111/j.1471-0307.2011.00718.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1471-0307.2011.00718.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2011.00718.x/fullpdf |
| Rights: | http://doi.wiley.com/10.1002/tdm_license_1.1 |
| رقم الانضمام: | edsbas.623DC8EB |
| قاعدة البيانات: | BASE |
| DOI: | 10.1111/j.1471-0307.2011.00718.x |
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