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Mozzarella Cheese Stretching: A Minireview
Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this minireview is to provide information about the stretching step and the effect of the main factors on the functional properties of mozzarella. The p...
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| 出版年: | Food Technol Biotechnol |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
University of Zagreb Faculty of Food Technology and Biotechnology
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8157083/ https://ncbi.nlm.nih.gov/pubmed/34084083 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.59.01.21.6707 |
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