Synergistic Impact of Fat Mimetic and Homogenization on Functionality, Texture and Proteolysis of Low Fat Buffalo Mozzarella
Synergistic Impact of Fat Mimetic and Homogenization on Functionality, Texture and Proteolysis of Low Fat Buffalo Mozzarella
Muhammad Umair Sattar1, Aysha Sameen1,*, Nuzhat Huma1 and Muhammad Shahid2
Fig. 1.
Percentage reduction in peak areas of different casein fractions in different treatments
Fig. 2.
Effect of cheese milk homogenization on moisture to protein ratio (M/P) of LFMCs.
June 2018
Vol. 50, Iss. 3, Pages 799-1198
