Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter
| Autor: | Zisu, B.1, Shah, N.P. Nagendra.Shah@vu.edu.au |
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| Zdroj: | International Dairy Journal. Jun2005, Vol. 15 Issue 6-9, p957-972. 16p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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