Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends

Principles and procedures of statistics: A biometrical approach

G. J. Mitchell, Joanne Mitchell · International Journal of Bio-Medical Computing · 1981 · 3.9K citations

Natural Sciences, Biostatistics, Mathematics +10

Comparison of Four Procedures of Cheese Meltability Evaluation

J. PARK, J. R. Rosenau, Micha Peleg · Journal of Food Science · 1984 · 118 citations

Agriculture, Materials Engineering, Materials Science +13

Partial replacement of fat by functional fibre in imitation cheese: Effects on rheology and microstructure

Clara Montesinos‐Herrero, David C. Cottell, Dolores O’Riordan et al. · International Dairy Journal · 2006 · 98 citations

Agriculture, Dairy Science, Food Science +16

Manufacture of Pizza Cheese without Starter

William M. Breene, Walter V. Price, C.A. Ernstrom · Journal of Dairy Science · 1964 · 77 citations · Full text

Agriculture, Dairy Science, Food Science +11

Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends

Atanu Jana, H. G. Patel, Pinto Suneeta et al. · Journal of Food Science and Technology · 2010 · 27 citations · Full text

Agriculture, Dairy Science, Food Science +14