A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures

Subjects

Subjects :

Applied Microbiology and Biotechnology
Food Science

Details

ISSN :

09586946

Volume :

141

Database :

OpenAIRE

Journal :

International Dairy Journal

Accession number :

edsair.doi...........d9036254fe89f5577a8ed0c47096bd08

Full Text :

https://doi.org/10.1016/j.idairyj.2023.105622