High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd
Research output: Contribution to journal › Journal article › Research › peer-review
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Final published version, 4.28 MB, PDF document
Original language | English |
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Article number | 111192 |
Journal | Food Research International |
Volume | 157 |
Number of pages | 12 |
ISSN | 0963-9969 |
DOIs | |
Publication status | Published - 2022 |
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