Results 151 to 160 of about 2,260 (182)

mozzarella, n.

2023
openaire   +1 more source

Mozzarella Cheese

Patrizio Tremonte, Filomena Nazzaro, Raffaele Coppola   +2 more
openaire   +2 more sources

Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese

International Journal of Biological Macromolecules, 2021
Akram Arianfar, Esmaeil Ataye Salehi, Ali Rafe   +2 more
exaly  

Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using okra mucilage as a fat replacer

International Journal of Food Science and Technology, 2022
Aqsa Akhtar, Nauman Khalid
exaly  

Mozzarella-Türme / Mozzarella towers

2011
openaire   +1 more source

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

Food Microbiology, 2019
Marilena Marino, Elena Sacca, Federica Cattonaro   +2 more
exaly  

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

Food Research International, 2018
Shuhong Dai, Fatang Jiang, Harold Corke   +2 more
exaly  

mozzarella

2013
openaire   +1 more source

The microbiota of high-moisture mozzarella cheese produced with different acidification methods

International Journal of Food Microbiology, 2016
Angela Guidone, TERESA Zotta, Attilio Matera   +2 more
exaly  

Texture evaluation of commercial mozzarella cheeses

2012
This study aimed to examine the textural characteristics such as hardness, springiness, cohesiveness, chewiness and gumminess of four brands of commercial mozzarella cheeses in order to develop a product made with fat replacers with similar characteristics to these cheeses. These textural characteristics were analysed using an Instron Universal Testing
Shah, NP, Bhaskaracharya, RK
openaire   +1 more source