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Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions

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Citace článku v časopise:
PLUTA-KUBICA, Agnieszka, Michaela ČERNÍKOVÁ, Georgia DIMITRELI, Jana NEBESÁŘOVÁ, Stylianos EXARHOPOULOS, Apostolos S. THOMAREIS, Richardos-Nicolaos SALEK a František BUŇKA. Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions. International Dairy Journal [online]. 2021, vol. 113 [cit. 2020-11-28]. ISSN 0958-6946. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0958694620302508.

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