Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese - Concepedia

Concepedia

Publication | Open Access

Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

DOI Full Paper Access

38

Citations

27

References

2014

Year

Ganesh B. Chavhan, S. K. Kanawjia, Yogesh Khetra, Ritika Puri

Dairy Science and Technology

Functional AttributesFood EngineeringMozzarella CheeseFood TechnologyHealth Sciences

References

	Year	Citations

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