Work

Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using Lactobacillus casein Adjunct Culture

Year: 1996

Type: article

Source: Food Science and Technology International

Authors: Richard K. Merrill, C. J. Oberg, William R. McManus, M. Kaláb, Donald J. McMahon

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2748242719

FWCI: 1.285

Cites:

Cited by: 12

Related to: 10