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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: 15480 Downloads: 16229Like: 0

mozzarella bread cheese melting protein microstructure texture

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