Work

Effect of Mozzarella cheese made by direct acidification on the functionality

Year: 2011

Type: article

Source: Food Science and Technology International

Author: Sheng Qing-hai

Institution: Inner Mongolia International Mongolian Hospital

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2355329087

FWCI:

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Related to: 10