Effect of blanching and stretching temperature on protein degradation and texture property of Mozzarella cheese

doi:10.11882/j.issn.0254-5071.2018.12.018

DU Ying, ZHAO Yuming, MA Ling

China Brewing ›› 2018, Vol. 37 ›› Issue (12) : 92-95.

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China Brewing ›› 2018, Vol. 37 ›› Issue (12) : 92-95. DOI: 10.11882/j.issn.0254-5071.2018.12.018

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Effect of blanching and stretching temperature on protein degradation and texture property of Mozzarella cheese

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(12): 92-95 https://doi.org/10.11882/j.issn.0254-5071.2018.12.018

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