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The viscoelastic properties of processed cheese spread (PCS; dry matter 40% w/w, fat in dry matter 55% w/w) produced with various levels (0.10, 0.25, 0.50, 0.75 and 1.00% w/w) of two types of furcellaran (FA or FB), with and without the use of emulsifying salts (ES), were evaluated. The incremental higher levels of furcellaran application, irrespective of its type, increased the values of viscoelastic...
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