Increasing stringiness of low fat mozzarella cheese using polysaccharides.

被引：0
|
作者：
Oberg, E. N. [1 ]
Larsen, K. M. [1 ]
Irish, D. A. [1 ]
Motawee, M. M. [1 ,2 ]
McMahon, D. J. [1 ]
机构：
[1] Utah State Univ, Western Dairy Ctr, Logan, UT 84322 USA
[2] Natl Org Drug Control & Res, Cairo, Egypt
来源：
JOURNAL OF DAIRY SCIENCE | 2010年 / 93卷
关键词：
mozzarella; string cheese; low fat;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：74 / 75
页数：2
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