Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures
| Autor: | Zisu, B.1, Shah, N.P. Nagendra.Shah@vu.edu.au |
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| Zdroj: | International Dairy Journal. Aug2007, Vol. 17 Issue 8, p985-997. 13p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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