Functional properties of imitation mozzarella cheese using rennet casein.
Journal of the agricultural chemical society of Japan, 1989 NISHIYA, Tsuguaki +4 more
openaire +2 more sources
Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics. [PDF]
J Food Sci Technol, 2020 Solhi P +3 more
europepmc +1 more source
Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes. [PDF]
J Food Sci Technol, 2018 Jeewanthi RKC, Paik HD.
europepmc +1 more source
Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue. [PDF]
J Food Sci Technol, 2017 Dhanraj P +3 more
europepmc +1 more source
Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types. [PDF]
J Food Sci Technol, 2015 Jeewanthi RK +4 more
europepmc +1 more source
Process standardization for rennet casein based Mozzarella cheese analogue. [PDF]
J Food Sci Technol, 2010 Shah R +3 more
europepmc +1 more source
Thermal imaging for estimating melting point in cheese: A cost-effective alternative to rheology. [PDF]
JDS CommunModi Z, Salunke P.
europepmc +1 more source
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