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Formulation and characterisation of low‐fat mozzarella chee..:
Akhtar, Aqsa
;
Araki, Tetsuya
;
Nei, Daisuke
.
International Journal of Food Science & Technology. 59 (2024) 6 - p. 4134-4143 , 2024
Link:
https://doi.org/10.1111/ijfs.17172
RT Journal T1 <Title>Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.17172&Exemplar=1&LAN=DE A1 Akhtar, Aqsa A1 Araki, Tetsuya A1 Nei, Daisuke A1 Khalid, Nauman PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 6 SP 4134 OP 4143 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.17172 DO https://doi.org/10.1111/ijfs.17172 SF ELIB - SuUB Bremen
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