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Journal: Polymers, 2020
Volume: 12
Number: 2647
2647
Article: Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements
Authors: by Efthymia Kondyli, Eleni C. Pappa, Alexandra Kremmyda, Dimitris Arapoglou, Maria Metafa, Christos Eliopoulos and Cleanthes Israilides
Link: https://www.mdpi.com/2073-4360/12/11/2647

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