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

Ran Feng, Franciscus Winfried J van der Berg, Søren K. Lillevang, Lilia Ahrné*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

9 Citations (Scopus)
41 Downloads (Pure)
Original languageEnglish
Article number111192
JournalFood Research International
Volume157
Number of pages12
ISSN0963-9969
DOIs
Publication statusPublished - 2022

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