Effect of Resistant Starch and Inulin on the Properties of Imitation Mozzarella Cheese
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1013634
Reference28 articles.
1. Observations on the Melting Behavior of Imitation Mozzarella Cheese
2. Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese
3. Functionality of Low Fat Mozzarella Cheese
4. Partial replacement of fat by functional fibre in imitation cheese: Effects on rheology and microstructure
5. Rheology and microstructure of low-fat Mozzarella cheese
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