Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese
Deju Zhang, Søren K. Lillevang, Nagendra P. Shah
Topics & Concepts
Food scienceChemistryWhey proteinMozzarella cheeseFat substituteLightnessTexture (cosmology)Globules of fatMilk fatPhysicsImage (mathematics)Artificial intelligenceLinseed oilComputer scienceOpticsProteins in Food SystemsProbiotics and Fermented FoodsFood composition and properties