Effect of potassium ‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese

International Journal of Dairy Technology, EarlyView.

Source: International Journal of Dairy Technology - April 30, 2018 Category: Nutrition Authors: Eduardo B Nogueira , Bruno R C Costa ‐Lima , Fernanda Torres , Ana Victoria Regazone , Lilian Melo , Robson M Franco , Marco Antonio S Cortez Source Type: research