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ArticleFoods (Basel, Switzerland)2025

Effects of Spice Mixtures and Konjac Glucomannan-Whey Protein Isolate Based Edible Films on the Microbiological Stability and Textural Properties of Cheese.

Aslı Çelikel Güngör et al.PubMed ↗Full text ↗Publisher ↗

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Effects of Spice Mixtures and Konjac Glucomannan-Whey Protein Isolate Based Edible Films on the Microbiological Stability and Textural Properties of Cheese. | OpenQuestion