Rheological Properties of Mozzarella Cheese Filled with Dairy, Egg, Soy Proteins, and Gelatin

✍ Scribed by YIN LIANG HSIEH; J. JOSEPH YUN; M. ANANDHA RAO

• Book ID: 108818980
• Publisher: Institute of Food Technologists
• Year: 1993
• Tongue: English
• Weight: 519 KB
• Volume: 58
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1993.tb06098.x