The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening

Author： Soleimani-Rambod Afshin   Zomorodi Shahin   Naghizadeh Raeisi Shahram   Khosrowshahi Asl Asghar   Shahidi Seyed-Ahmad  

Publisher： MDPI

E-ISSN： 2079-6412|8|2|80-80

ISSN： 2079-6412

Source： Coatings, Vol.8, Iss.2, 2018-02, pp. : 80-80

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