# Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese

> Research article (Food Hydrocolloids, 2017) · cited 59× · AI/ML

**Wikidata**: [openalex:W2754299342](https://www.wikidata.org/wiki/openalex:W2754299342)  
**Source**: https://4ort.xyz/entity/utilization-of-polysaccharides-to-modify-salt-release-and-texture-of-a-fresh-semi-hard-model-cheese