Cite
HARVARD Citation
Chatli, M. et al. (2017). Efficacy of sodium alginate as fat replacer on the processing and storage quality of buffalo mozzarella cheese. Nutrition & food science. 47 (3), pp. 381-397. [Online].
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Chatli, M. et al. (2017). Efficacy of sodium alginate as fat replacer on the processing and storage quality of buffalo mozzarella cheese. Nutrition & food science. 47 (3), pp. 381-397. [Online].