Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese
| Image |  |
|---|---|
| Description | article |
| Author/s |
author: Raffaella Di Cagno Carlo Giuseppe Rizzello Maria De Angelis Marco Gobbetti |
| Publication date | November 1, 2013 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |