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The impact of different hydrocolloids on the viscoelastic properties and microstructure of processed cheese manufactured without emulsifying salts in relation to storage time

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ČSN ISO 690:2011 citation

Citace článku v časopise:
KRATOCHVÍLOVÁ, Alena, Richardos-Nicolaos SALEK, Martin VAŠINA, Eva LORENCOVÁ, Vendula KŮROVÁ, Zuzana LAZÁRKOVÁ, Jolana DOSTÁLOVÁ a Jana ŠENKÝŘOVÁ. The impact of different hydrocolloids on the viscoelastic properties and microstructure of processed cheese manufactured without emulsifying salts in relation to storage time. Foods [online]. 2022, vol. 11, iss. 22 [cit. 2024-07-25]. ISSN 2304-8158. Dostupné z: https://www.mdpi.com/2304-8158/11/22/3605.

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