Lee, S. K., Buwalda, R. J., Euston, S. R., Foegeding, E. A., & McKenna, A. B. (2002). Changes in the reology and microstructure of processed cheese during cooking. LWT - Food Science and Technology, 36, 339-345.
S K Lee, R J Buwalda, Stephen Robert Euston, E A Foegeding, A B McKenna
Research output: Contribution to journal › Article