Chemical characteristics of low-fat wheyless cream cheese ...

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Khadijeh Poursharif et al Euro. J. Exp. Bio., 2012, 2 (3):690-694 ______________________________________________________________________________ a Means within the same row with different superscript letters differ significantly (P 0.05). This result agree with that reported by Katsiari et al. [19].The moisture content of low fat cheeses made with inulin were significantly higher than full fat cheese made by a similar technology(p
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