Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking
Journal article, 2016
Author
M. Berta
SIK – the Swedish Institute for Food and Biotechnology
E. Muskens
SIK – the Swedish Institute for Food and Biotechnology
University of Applied Sciences HAS Den Bosch
E. Schuster
SIK – the Swedish Institute for Food and Biotechnology
Mats Stading
Chalmers, Materials and Manufacturing Technology, Polymeric Materials and Composites
International Dairy Journal
0958-6946 (ISSN)
Vol. 57 34-38Subject Categories
Food Engineering
DOI
10.1016/j.idairyj.2016.02.038