Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types
Crossref DOI link: https://doi.org/10.1007/s13197-014-1542-0
Published Online: 2014-09-21
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jeewanthi, Renda Kankanamge Chaturika
Lee, Na-Kyoung
Lee, Kyung Ah
Yoon, Yoh Chang
Paik, Hyun-Dong
Text and Data Mining valid from 2014-09-21