Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese

Overview of attention for article published in Frontiers in Sustainable Food Systems, August 2024

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New Research: Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese https://t.co/d8mICvwnSd #FrontiersIn #SustainableFoodSystems

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