IRUS-ANZ has moved. From January 2022, new monthly statistics will only be added to the IRUS R5 service. This site is archived. All statistics up to December 2021 will remain available on this site.
Item Statistics
Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate
Repository | University of Queensland [UQ eSpace] |
URL | |
Author(s) | Khanal, Bal Kumari Sharma; Bhandari, Bhesh; Prakash, Sangeeta; Liu, Dasong; Zhou, Peng; Bansal, Nidhi |
Item type | Article |
DOI | https://doi.org/10.1016/j.foodhyd.2018.03.015 |