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Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat
Food research international

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat
Author(s) of Article  Will be identified in next release
Citation  Food research international 2007 v.40 no.4 pp. 529-537
Click to View  (Click to View)
Date of Publication  2007
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=704669
Name of Publication  Food research international
Publishing Company  Will be identified in next release
Accession Number  245553