Results 51 to 54 of about 62 (54)
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The effect of high pressure treatment on the functional and rheological properties of Mozzarella cheese

Innovative Food Science and Emerging Technologies, 2002
Patrick M Murphy   +2 more
exaly  

Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese

Food Microbiology, 2019
Marilena Marino   +2 more
exaly  

DYNAMIC RHEOLOGICAL PROPERTIES OF NATURAL AND IMITATION MOZZARELLA CHEESE

Journal of Texture Studies, 1989
V H Holsinger
exaly  

Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer

Food Research International, 2018
Shuhong Dai   +2 more
exaly  
transglutaminase
micellar casein concentrate
rennet casein
milk protein concentrate
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