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Journal: Molecules, 2026
Volume: 31
Number: 3049
3049
Article: Bacterial Nanocellulose as a Functional Ingredient for Texture Modification and Physicochemical Improvement of Goat Cheese During Refrigerated Storage
Authors: by Hasbleidy Palacios-Hinestroza, María Camila López-Jaramillo, Julián Paul Martínez-Galán, Carlos Molina-Ramírez and Diego Mauricio Sánchez-Osorno
Link: https://www.mdpi.com/1420-3049/31/17/3049

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