Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese
Crossref DOI link: https://doi.org/10.1007/s13594-014-0207-0
Published Online: 2014-12-18
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chavhan, Ganesh B.
Kanawjia, S. K.
Khetra, Yogesh
Puri, Ritika
Text and Data Mining valid from 2014-12-18