Characterisation of mozzarella cheese curd by means of capillary rheometry

International Journal of Dairy Technology

Volumn 66, Issue 2, 2013, Pages 231-235

  Bähler, Balz ^a   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Capillary rheometer; Curd; Flow instabilities; Melt fracture; Mozzarella

Indexed keywords

EID: 84875900858     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12022     Document Type: Article

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