Author:
Hwang In-Su,Lee Keon-Bong,Shin Yong-Kook,Baik Moo-Yeol,Kim Byung-Yong
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference26 articles.
1. Song KY, Lee JI, Chon JW, Hyeon JY, Seo KH, Yoon YC. Physicochemical properties of Mozzarella cheese made by raw milk retentate using ultrafiltration; A Review. Korean J. Dairy Sci. Technol. 29: 1–15 (2011)
2. Wadhwani R, McManus WR, McMahon DJ. Improvement in melting and baking properties of low-fat Mozzarella cheese. J. Dairy Sci. 94: 1713–1723 (2011)
3. Ayyash MM, Shah NP. The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese. J. Dairy Sci. 94: 3761–3768 (2011)
4. Fernandez A, Kosikowski FV. Low moisture Mozzarella cheese from whole milk retentates of ultrafiltration. J. Dairy Sci. 69: 2011–2017 (1986)
5. Shin MY, Lee WY. Drying characteristics and preferences for steamed chestnutsweet potato. J. East Asian Soc. Diet. Life 21: 526–534 (2011)
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献