Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese

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Ayyash, Mutamed M, Sherkat, Frank and Shah, Nagendra P (2013) Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese. Journal of Dairy Research (1). pp. 7-13. ISSN 0022-0299

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/23447
DOI https://doi.org/10.1017/S002202991200043X
Official URL http://journals.cambridge.org/download.php?file=%2...
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > FOR Classification > 0908 Food Sciences
Keywords ResPubID25490, salt substitution, environmental scanning electron microscope, low-moisture mozzarella cheese, texture profile
Citations in Scopus 20 - View on Scopus
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