Open AccessImpact of Using Transglutaminase Enzyme in Manufacturing Low and High Fat Mozzarella Cheese
Author(s) -
Metwally MME,
El Zeini HM,
Gazar EF
Publication year - 2018
Publication title -
journal of food nutrition and population health
Language(s) - English
Resource type - Journals
ISSN - 2577-0586
DOI - 10.21767/2577-0586.10035
Subject(s) - rennet , food science , tissue transglutaminase , cheesemaking , mozzarella cheese , chemistry , yield (engineering) , fat substitute , enzyme , materials science , casein , biochemistry , metallurgy
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