Low-Fat Mozzarella as Influenced by Microbial Exopolysaccharides, Preacidification, and Whey Protein Concentrate.
| Autor: | Zisu, B.1, Shah, N. P.1 Nagendra.Shah@vu.edu.au |
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| Zdroj: | Journal of Dairy Science. Jun2005, Vol. 88 Issue 6, p1973-1985. 13p. 1 Color Photograph, 4 Charts, 6 Graphs. |
| Databáze: | Academic Search Ultimate |
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