Kondyli, E.; Pappa, E.C.; Kremmyda, A.; Arapoglou, D.; Metafa, M.; Eliopoulos, C.; Israilides, C.
Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements. Polymers 2020, 12, 2647.
https://doi.org/10.3390/polym12112647
AMA Style
Kondyli E, Pappa EC, Kremmyda A, Arapoglou D, Metafa M, Eliopoulos C, Israilides C.
Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements. Polymers. 2020; 12(11):2647.
https://doi.org/10.3390/polym12112647
Chicago/Turabian Style
Kondyli, Efthymia, Eleni C. Pappa, Alexandra Kremmyda, Dimitris Arapoglou, Maria Metafa, Christos Eliopoulos, and Cleanthes Israilides.
2020. "Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements" Polymers 12, no. 11: 2647.
https://doi.org/10.3390/polym12112647
APA Style
Kondyli, E., Pappa, E. C., Kremmyda, A., Arapoglou, D., Metafa, M., Eliopoulos, C., & Israilides, C.
(2020). Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements. Polymers, 12(11), 2647.
https://doi.org/10.3390/polym12112647
