Article Versions Notes

Vincová A, Šantová K, Kůrová V, Kratochvílová A, Halámková V, Suchánková M, Lorencová E, Sumczynski D, Salek RN. The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products. Foods. 2023; 12(8):1602. https://doi.org/10.3390/foods12081602

Vincová, Anna, Kristýna Šantová, Vendula Kůrová, Alena Kratochvílová, Veronika Halámková, Markéta Suchánková, Eva Lorencová, Daniela Sumczynski, and Richardos Nikolaos Salek. 2023. "The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products" Foods 12, no. 8: 1602. https://doi.org/10.3390/foods12081602

Vincová, A., Šantová, K., Kůrová, V., Kratochvílová, A., Halámková, V., Suchánková, M., Lorencová, E., Sumczynski, D., & Salek, R. N. (2023). The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products. Foods, 12(8), 1602. https://doi.org/10.3390/foods12081602