Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types
Jeewanthi, Renda Kankanamge Chaturika, Lee, Na-Kyoung, Lee, Kyung Ah, Yoon, Yoh Chang, Paik, Hyun-DongТом:
52
Мова:
english
Журнал:
Journal of Food Science and Technology
DOI:
10.1007/s13197-014-1542-0
Date:
August, 2015
Файл:
PDF, 330 KB
english, 2015
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