Soymilk substitution on quality attributes of Mozzarella cheese made from buffalo milk

Journal of Food Science and Technology

Volumn 34, Issue 2, 1997, Pages 113-118

  Kumar, S ^a   Jha, Y K ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Biochemical changes; Marzyme; Meltability; Mozzarella cheese; Soybean; Textural changes

Indexed keywords

EID: 0009998391     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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