Impact of freezing on the physicochemical and functional properties of low–moisture part–skim mozzarella
Chak Ming To, Lien Vermeir, Ferre Rebry, Barbara Kerkaert, Paul Van der Meeren, Timothy P. Guinee
Topics & Concepts
Mozzarella cheeseFood scienceChemistrySkimmed milkMoistureCongelationShelf lifeTexture (cosmology)Computer scienceArtificial intelligencePhysicsImage (mathematics)ThermodynamicsOrganic chemistryProteins in Food SystemsProbiotics and Fermented FoodsMicroencapsulation and Drying Processes