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The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

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Citace článku v časopise:
HANÁKOVÁ, Zuzana, František BUŇKA, Vladimír PAVLÍNEK, Lenka HUDEČKOVÁ a Rahula JANIŠ. The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase. International Journal of Dairy Technology [online]. 2013, vol. 66, iss. 4, s. 484-489. [cit. 2019-12-12]. ISSN 1364-727X. Dostupné z: http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12066/abstract.

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