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Springer (part of Springer Nature), Food and Bioprocess Technology, 8(4), p. 1414-1421
DOI: 10.1007/s11947-010-0324-6
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Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese
Journal article published in 2010 by
Nuno M. Oliveira 
,
Fernando Q. Dourado ,
António M. Peres,
Marta V. Silva,
João M. Maia,
José A. Teixeira
,
Fernando Q. Dourado ,
António M. Peres,
Marta V. Silva,
João M. Maia,
José A. Teixeira
This paper is available in a repository.
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