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Properties and Mechanism of Melted Cheeses and Non-melted Cheeses: A Case Study Mozzarella and Bread Cheese (Juustoleipa)

by Cyrille G. Zady, Attien Paul, Kouassi Clement and Ernest K. Koffi

American Journal of Food Science and Technology. 2019, 7(3), 94-98. DOI: 10.12691/ajfst-7-3-4
Pub. Date: April 15, 2019Views: 4010 Downloads: 3160Like: 0

mozzarella bread cheese melting protein microstructure texture

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Exploit Fat Mimetic Potential of Different Hydrocolloids in Low Fat Mozzarella Cheese

by Muhammad Umair Sattar, Aysha Sameen, Nuzhat Huma and Muhammad Shahid

Journal of Food and Nutrition Research. 2015, 3(8), 518-525. DOI: 10.12691/jfnr-3-8-7
Pub. Date: October 22, 2015Views: 11935 Downloads: 9612Like: 9Citations: 3

mozzarella guar gum xanthan gum hydrocolloids yield

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