Results 231 to 240 of about 76,169 (240)

Pepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens

Food Microbiology, 2015
Leonardo Caputo, Laura Quintieri, Daniela Manila Bianchi   +2 more
exaly  

Viscoelastic Properties of Part Skim Mozzarella Cheese: Effect of Calcium, Storage, and Test Temperature

International Journal of Food Properties, 2004
Kasiviswanathan Muthukumarappan
exaly  

Evaluation of oxidative damage in mozzarella cheese produced from bovine or water buffalo milk

Food Chemistry, 2002
Marco Balestrieri, Maria Stefania Spagnuolo, Luisa Cigliano   +2 more
exaly  

Effect of Resistant Starch and Inulin on the Properties of Imitation Mozzarella Cheese

International Journal of Food Properties, 2016
Weiwei Bi, Weili Zhao, Xiaodong Li
exaly  

Rheology and melt characterization of low-fat and full fat Mozzarella cheese made from microfluidized milk

LWT - Food Science and Technology, 2007
Diane L Van Hekken, Michael H Tunick, Edyth L Malin   +2 more
exaly  

Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating

Journal of Food Engineering, 2015
Sarah J Vogt, Jeremy Smith, Joseph D Seymour   +2 more
exaly  

Pasta-Filata Cheeses: Low Moisture Mozzarella Cheese

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

5567464 Process of making mozzarella cheese

Biotechnology Advances, 1997
openaire   +1 more source

Amino acid analyses of mozzarella cheese.

Journal of the American Dietetic Association, 1986
openaire   +1 more source

On the objective measurement of the streatchability of mozzarella cheese

1992
CAVELLA, SILVANA, CHEMIN S., MASI, PAOLO
openaire   +1 more source