Improving texture and flavor of reduced-fat cheddar cheese using an exopolysaccharide-producing culture and ultrafiltration.

Authors

P. Agrawal, South Dakota State University

Divisions

Research

Document Type

M.S. Thesis

Publication Date

2006

Advisor

A.N. Hassan

Pages

83

Language

en

Recommended Citation

Agrawal, P., "Improving texture and flavor of reduced-fat cheddar cheese using an exopolysaccharide-producing culture and ultrafiltration." (2006). Dairy Science Publication Database. 398.
https://openprairie.sdstate.edu/dairy_pubdb/398