乳製品研究の進歩
オープンアクセス

Physicochemical Properties and Functionality of the Novel Instant Mozzarella Cheese Powder

Emam AO

Technological Utilization of Whey towards Sustainable Exploitation

Photis Papademas* and Paschalia Kotsaki

Effect of Salting Technique on Shreddability, Texture Profile and Microstructure of the Pre-Acidified Cow’s Mozzarella Cheese

Emam AO*and Sahar A. Nasser