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Journal description
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Details for article 177 of 199 found articles
| Title: |
Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures |
| Author: |
Zisu, B. Shah, N.P. |
| Appeared in: |
International dairy journal |
| Paging: | Volume 17 (2007) nr. 8 pages 13 p. |
| Year: |
2007 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 177 of 199 found articles
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