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Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
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Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends

A H Jana1, H G Patel, Pinto Suneeta

  • 1Department of Dairy Technology, SMC College of Dairy Technology, Anand Agricultural University, Anand, 388 110 India.

Journal of Food Science and Technology
|April 11, 2013
PubMed

Keywords:
CarrageenanLocust bean gumMozzarella cheese analogueXanthan gum

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