Literature DB >> 7572367

Factors affecting the functional characteristics of unmelted and melted mozzarella cheese.

P S Kindstedt1.   

Abstract

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Year:  1995        PMID： 7572367     DOI： 10.1007/978-1-4615-1913-3_4

Source DB:  PubMed          Journal:  Adv Exp Med Biol        ISSN： 0065-2598            Impact factor:   2.622


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  2 in total

1.  Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types.

Authors:  Renda Kankanamge Chaturika Jeewanthi; Na-Kyoung Lee; Kyung Ah Lee; Yoh Chang Yoon; Hyun-Dong Paik
Journal:  J Food Sci Technol       Date:  2014-09-21       Impact factor: 2.701

2.  Functional properties of Mozzarella cheese for its end use application.

Authors:  Jana Ah; Govind P Tagalpallewar
Journal:  J Food Sci Technol       Date:  2017-10-04       Impact factor: 2.701
  2 in total

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