High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd

^*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

6 Citationer (Scopus)

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Originalsprog	Engelsk
Artikelnummer	111192
Tidsskrift	Food Research International
Vol/bind	157
Antal sider	12
ISSN	0963-9969
DOI	https://doi.org/10.1016/j.foodres.2022.111192
Status	Udgivet - 2022

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@article{a9fc38a467a0480a82575531c3b22023,

title = "High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd",

author = "Ran Feng and {van der Berg}, {Franciscus Winfried J} and Lillevang, {S{\o}ren K.} and Lilia Ahrn{\'e}",

year = "2022",

doi = "10.1016/j.foodres.2022.111192",

language = "English",

volume = "157",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Pergamon Press",

}

TY - JOUR

T1 - High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd

AU - Feng, Ran

AU - van der Berg, Franciscus Winfried J

AU - Lillevang, Søren K.

AU - Ahrné, Lilia

PY - 2022

Y1 - 2022

U2 - 10.1016/j.foodres.2022.111192

DO - 10.1016/j.foodres.2022.111192

M3 - Journal article

C2 - 35761519

VL - 157

JO - Food Research International

JF - Food Research International

SN - 0963-9969

M1 - 111192

ER -