TEXTURAL PROPERTIES OF MOZZARELLA CHEESE ANALOGS MANUFACTURED FROM SOYBEANS

被引：27

作者：

YANG, CST ^{[1
]}

TARANTO, MV ^{[1
]}

机构：

[1] ITT CONTINENTAL BAKING CO,RES LABS,POB 731,RYE,NY 10580

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12742.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：906 / 910

页数：5

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