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Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations
Jeewanthi, Renda Kankanamge Chaturika, Lee, Na-Kyoung, Mok, Bo-Ram, Yoon, Yoh Chang, Paik, Hyun-DongVolume:
53
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2336-3
Date:
September, 2016
File:
PDF, 699 KB
english, 2016