RHEOLOGICAL EVALUATION OF MOZZARELLA CHEESE BY UNIAXIAL HORIZONTAL EXTENSION
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1993.tb00053.x/fullpdf
Reference43 articles.
1. Stress-Strain Curve Analysis of Cheddar Cheese under Uniaxial Compression
2. Proteinases in normal bovine milk and their action on caseins
3. Proteolytic and Rheological Evaluation of Maturation of Tybo Argentino Cheese
4. A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250
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