Cite
MLA Citation
Fella Benaouadj et al.. “Effects of modified starch and fat on the rheological characteristics of newly formulated processed cheese: Use of experimental design method.” Journal of dispersion science and technology, vol. 38, no. 5, 2017, pp. 693–698. http://access.bl.uk/ark:/81055/vdc_100039460151.0x000029