AGRIS - International System for Agricultural Science and Technology

Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties

2022

Abdalla, Abdelmoneim | Abu-Jdayil, Basim | Alsereidi, Hussah | Hamed, Fathalla | Kamal-Eldin, Afaf | Huppertz, Thom | Ayyash, Mutamed


Bibliographic information
Journal of dairy science
ISSN 0022-0302
Publisher
American Chemical Society
Other Subjects
Mozzarella cheese; Viscoelastic properties; Free oil; Meltability
Language
English
Note
Pre-press version
License
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Type
Text; Journal Article

2024-02-27
MODS
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