Bacterial Nanocellulose as a Functional Ingredient for Texture Modification and Physicochemical Improvement of Goat Cheese During Refrigerated Storage.
- DOI
- 10.3390/molecules31173049
- Published
- 2026-08-30
- Container
- Molecules
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/molecules31173049,
title = {Bacterial Nanocellulose as a Functional Ingredient for Texture Modification and Physicochemical Improvement of Goat Cheese During Refrigerated Storage.},
author = {Palacios-Hinestroza H and López-Jaramillo MC and Martínez-Galán JP and Molina-Ramírez C and Sánchez-Osorno DM.},
year = {2026},
journal = {Molecules},
doi = {10.3390/molecules31173049},
url = {https://doi.org/10.3390/molecules31173049}
}RIS
TY - JOUR TI - Bacterial Nanocellulose as a Functional Ingredient for Texture Modification and Physicochemical Improvement of Goat Cheese During Refrigerated Storage. AU - Palacios-Hinestroza H AU - López-Jaramillo MC AU - Martínez-Galán JP AU - Molina-Ramírez C AU - Sánchez-Osorno DM. PY - 2026 JO - Molecules DO - 10.3390/molecules31173049 UR - https://doi.org/10.3390/molecules31173049 ER -
APA
H, P., MC, L., JP, M., C, M., & DM., S. (2026). Bacterial Nanocellulose as a Functional Ingredient for Texture Modification and Physicochemical Improvement of Goat Cheese During Refrigerated Storage.. Molecules. https://doi.org/10.3390/molecules31173049
Source records
- europe-pmc · retrieved 2026-09-25T03:45:21.751Z
- doaj · retrieved 2026-09-25T03:45:21.723Z