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Effect of Addition of Selected Solid Cosolutes and Pectin on Viscoelastic Properties of Model Processed Cheese

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Citace článku v časopise:
MACKŮ, Ivana, František BUŇKA, Barbora VOLDÁNOVÁ a Vladimír PAVLÍNEK. Effect of Addition of Selected Solid Cosolutes and Pectin on Viscoelastic Properties of Model Processed Cheese. Food Hydrocolloids [online]. 2009, vol. 23, iss. 8, s. 2078-2084. [cit. 2019-10-24]. ISSN 0268-005X. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0268005X09000770.

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