机译:使用多糖增加低脂马苏里拉奶酪的拉丝度
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700,Leprino Foods Company, PO Box 173400, Denver, CO 80217;
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700,Department of Microbiology, Weber State University, Ogden, UT 84408-2506;
National Organization for Drug Control and Research, Giza, Egypt;
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700;
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700;
mozzarella; string; starch; xanthan;
机译:改善低脂马苏里拉奶酪的融化和烘烤性能
机译:在开发低脂马苏里拉奶酪中使用β-葡聚糖。
机译:低脂Mozzarella奶酪的质构特征和比萨饼烘烤性能受柠檬酸预酸化以及封装的和呈糊状的胞外多糖培养物使用的影响。
机译:体细胞计数对低脂马苏里拉奶酪结构的影响
机译:研究提高低脂马苏里拉干酪和切达干酪质量的策略。
机译:对定量质量的牛奶和马苏里拉奶酪特性的影响进一步增加泌乳水牛日粮中的干石头橄榄果渣水平
机译:使用多糖的低脂肪马苏里拉串奶酪的严格性