Improvement in melting and baking properties of low-fat Mozzarella cheese

Journal of Dairy Science

Volumn 94, Issue 4, 2011, Pages 1713-1723

  Wadhwani, R ^a   McManus, W R ^a   McMahon, D J ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Free oil; Melting; Mozzarella; Stretchability

Indexed keywords

ARTICLE; CHEESE; COOKING; FAT INTAKE; FOOD HANDLING; FREEZING;

CHEESE; COOKING; DIETARY FATS; FOOD TECHNOLOGY; FREEZING;

EID: 79952743788     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3952     Document Type: Article

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