Results 191 to 200 of about 79,173 (203)

Rheology and Melt Characterization of Low-Fat and Full Fat Mozzarella Cheese Made From Microfluidized Milk

LWT - Food Science and Technology, 2007
Michael Tunick, Edyth L Malin
exaly  

Functional and Pizza Bake Properties of Mozzarella Cheese Made With Konjac Glucomannan as a Fat Replacer

Food Hydrocolloids, 2019
Harold Corke, Fatang Jiang, Harold Corke
exaly  

Effect of Freezing and Frozen Storage on Microstructure of Mozzarella and Pizza Cheeses

LWT - Food Science and Technology, 2009
Sundaram Gunasekaran, Meng-I Kuo
exaly  

METHOD FOR MAKING MOZZARELLA-TYPE CHEESE

1999
RENIERO ROBERTO, BISSON JEAN-PIERRE, PARMANTIER CLAUDE, D AMICO NICOLA   +3 more
openaire   +4 more sources

Pasta-Filata Cheeses: Low Moisture Mozzarella Cheese

Donald J. McMahon, Craig J. Oberg
openaire   +1 more source

Use of Ozone in Production Chain of High Moisture Mozzarella Cheese

LWT - Food Science and Technology, 2014
Annalisa Segat, Cristian Carboni, Giuseppe Comi   +2 more
exaly  

Processed mozzarella cheese

1999
RIZVI SYED S H, SHUKLA ARCHNA, SRIKIATDEN JARUK   +2 more
openaire   +1 more source

Simple mozzarella cheese-making methods

2009
DUNKER JOHN, BARBANO DAVID M
openaire   +2 more sources

Properties of Polysaccharides and Glutamine Transaminase Used in Mozzarella Cheese as Texturizer and Crosslinking Agents

LWT - Food Science and Technology, 2019
Hongjuan Li, Jinghua Yu, Yanjun Sun
exaly  

Pepsin-Digested Bovine Lactoferrin Prevents Mozzarella Cheese Blue Discoloration Caused by Pseudomonas fluorescens

Food Microbiology, 2015
Linda Monaci, Laura Quintieri, Lucia Decastelli   +2 more
exaly