Avanços na pesquisa de laticínios
Acesso livre

ISSN: 2329-888X

Volume 7, Emitir 4 (2019)

Artigo de Pesquisa

Physicochemical Properties and Functionality of the Novel Instant Mozzarella Cheese Powder

Emam AO

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Análise

Technological Utilization of Whey towards Sustainable Exploitation

Photis Papademas* and Paschalia Kotsaki

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Artigo de Pesquisa

Effect of Salting Technique on Shreddability, Texture Profile and Microstructure of the Pre-Acidified Cowâs Mozzarella Cheese

Emam AO*and Sahar A. Nasser

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