Evaluating rheological properties of Mozzarella cheese by the squeezing flow method

Journal of Texture Studies

Volumn 26, Issue 6, 1996, Pages 695-712

  Ak, M M ^a,b   Gunasekaran, S ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030527899     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1996.tb00992.x     Document Type: Article

References (30)

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