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Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue
by
Dhanraj
,
Padhiyar
,
Jana, Atanu
,
Modha, Hiral
,
Aparnathi, K. D.
Published in
Journal of food science and technology
(01.03.2017)
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Role of Emulsifying Salts in Cheese Products
by
Jana, Atanu
,
Padhiyar
,
Dhanraj
,
Chavan, Rupesh S.
Published in
Dairy Engineering
(2017)
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amino acids
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baking quality
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calcium chloride
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