Quality of casein based Mozzarella cheese analogue as influenced by stabilizers

Journal of Food Science and Technology

Volumn 45, Issue 5, 2008, Pages 454-456

  Jana, A H ^a   Pinto, Suneeta ^a   Solanky, M J ^a  

^a ANAND AGRICULTURAL UNIVERSITY   (India)

Author keywords

Acid casein; Carrageenan; Locust bean gum; Mozzarella cheese analogue; Stabilizers; Xanthan gum

Indexed keywords

MAGNETIC ANISOTROPY; MAGNETIC LOGIC DEVICES; TEXTURES; VEGETABLE OILS;

ACID CASEIN; CARRAGEENAN; INSTRUMENTAL TEXTURE; LOCUST BEAN GUM; MOZZARELLA CHEESE ANALOGUE; MOZZARELLA CHEESES; SENSORY CHARACTERISTICS; STABILIZERS; TEXTURE CHARACTERISTICS; XANTHAN GUM;

CASEIN;

EID: 49549094731     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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