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The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

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ČSN ISO 690:2011 citation

Citace článku v časopise:
KŮROVÁ, Vendula, Richardos-Nicolaos SALEK, Martin VAŠINA, Kristýna VINKLÁRKOVÁ, Ludmila ZÁLEŠÁKOVÁ, Robert GÁL, Richard ADÁMEK a František BUŇKA. The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce. Journal of Dairy Science [online]. 2022, vol. 105, iss. 8, s. 6563-6577. [cit. 2024-05-25]. ISSN 0022-0302. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0022030222003721.

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