Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910903367621
Reference29 articles.
1. Subject: Novel cheeses and cheese-making processes.
2. Structure of Dairy Products
3. Evaluation of Mozzarella Cheese Stretchability by the Ring-and-Ball Method
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