Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture

Author： Ennis M.P.   Mulvihill D.M.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.13, Iss.4, 1999-07, pp. : 325-337

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