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Main functional properties of Mozzarella cheese, Prato chee..:
Taynan Barroso Landin
;
Renata Golin Bueno Costa
;
Denise Sobral
...
https://www.revistadoilct.com.br/rilct/article/view/848. , 2022
Link:
https://doi.org/10.14295/2238-6416.v76i2.848
RT Journal T1 <Title>Main functional properties of Mozzarella cheese, Prato cheese, and culinary Requeijão – A review</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:10fedc716b694541bcc95931baab28d3&Exemplar=1&LAN=DE A1 Taynan Barroso Landin A1 Renata Golin Bueno Costa A1 Denise Sobral A1 Luiz Carlos Gonçalves Costa Junior A1 Junio Cesar Jacinto de Paula A1 Vanessa A. Martins Teodoro A1 Gisela de Magalhães Machado Moreira PB Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) YR 2022 K1 fatiabilidade K1 derretimento K1 óleo livre K1 bolha K1 escurecimento K1 Dairy processing. Dairy products K1 SF250.5-275 JF https://www.revistadoilct.com.br/rilct/article/view/848 LK http://dx.doi.org/https://doi.org/10.14295/2238-6416.v76i2.848 DO https://doi.org/10.14295/2238-6416.v76i2.848 SF ELIB - SuUB Bremen
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