Published in
Elsevier, LWT - Food Science and Technology, (137), p. 110391, 2021
DOI: 10.1016/j.lwt.2020.110391
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Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties
Journal article published in 2020 by
Flavio Tidona,
Marcello Alinovi 
,
Salvatore Francolino,
Gianluca Brusa,
Roberta Ghiglietti,
Francesco Locci,
Germano Mucchetti,
Giorgio Giraffa
,
Salvatore Francolino,
Gianluca Brusa,
Roberta Ghiglietti,
Francesco Locci,
Germano Mucchetti,
Giorgio Giraffa
This paper is made freely available by the publisher.
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