Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting Culture

✍ Scribed by Tareq M. Osaili; Mutamed M. Ayyash; Anas A. Al-Nabulsi; Reyad R. Shaker; Nagendra P. Shah

• Book ID: 111406391
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 403 KB
• Volume: 75
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01641.x