(Q81487723)

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Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese

scientific article published on 01 December 2005

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16291613

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16291613%20AND%20SRC:MED&resulttype=core&format=json

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9 January 2020

title

Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese (English)

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16291613

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16291613%20AND%20SRC:MED&resulttype=core&format=json

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9 January 2020

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Hassan AN

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1

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16291613

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9 January 2020

Awad S

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2

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16291613

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9 January 2020

Muthukumarappan K

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3

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16291613

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1 December 2005

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9 January 2020

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Journal of Dairy Science

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16291613

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9 January 2020

volume

88

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16291613

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9 January 2020

issue

12

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16291613

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9 January 2020

page(s)

4221-4227

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9 January 2020

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DOI

10.3168/JDS.S0022-0302(05)73108-8

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Europe PubMed Central

PubMed publication ID

16291613

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16291613%20AND%20SRC:MED&resulttype=core&format=json

retrieved

9 January 2020

PubMed publication ID

16291613

1 reference

stated in

Europe PubMed Central

PubMed publication ID

16291613

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16291613%20AND%20SRC:MED&resulttype=core&format=json

(Q81487723)

Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese

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