Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review
Aqsa Akhtar, Iqra Nasim, Muhammad Saeed ud Din, Tetsuya Araki, Nauman Khalid
Topics & Concepts
Mozzarella cheeseFood scienceFat substituteFlavorChemistryProteins in Food SystemsProbiotics and Fermented FoodsPolysaccharides Composition and Applications