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Texture and microstructure of reduced-salt Cheddar cheese as affected by process modifications

Sheibani, A, Ayyash, MM, Vasiljevic, Todor ORCID: 0000-0003-1395-7349 and Mishra, Vijay Kumar (2017) Texture and microstructure of reduced-salt Cheddar cheese as affected by process modifications. International Food Research Journal, 24 (2). 643 - 650. ISSN 1985-4668

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Item Type: Article
Uncontrolled Keywords: proteolysis; rennet concentration
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > Centre for Chronic Disease Prevention and Management
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 29 Apr 2018 23:53
Last Modified: 09 Apr 2019 05:57
URI: http://vuir.vu.edu.au/id/eprint/36024
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Citations in Scopus: 0 - View on Scopus

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