INFLUENCE OF MOZZARELLA AND CHEDDAR CHEESE BLENDING ON BAKING PERFORMANCE, VISCOSITY AND MICROSTRUCTURE OF PIZZA CHEESE BLENDS

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Bibliographic Details
Published in:Journal of animal and plant sciences 2020-02, Vol.30 (1)
Format: Article
Language:English
Online Access:Get full text
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ISSN:1018-7081
2309-8694
DOI:10.36899/JAPS.2020.1.0024