Work

Manufacture of imitation Mozzarella cheese without emulsifying salts using acid curd and micellar casein concentrate

Year: 2020

Type: article

Source: Open PRAIRIE (South Dakota State University)

Authors: Ahmed R. A. Hammam, L. E. Metzger

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: W3081601627

FWCI: 0.583

Cites:

Cited by: 4

Related to: 20