Open AccessEffect of coagulating enzymes and types of milk on the physico-chemical, proximate composition and sensory attributes of iron fortified Mozzarella cheese
Author(s) -
Masuk Raquib,
Trishna Borpuzar,
M. Hazarika,
Saurabh Kumar Laskar,
G. Saikia,
R. A. Hazarika
Publication year - 2022
Publication title -
emirates journal of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 28
eISSN - 2079-0538
pISSN - 2079-052X
DOI - 10.9755/ejfa.2022.v34.i3.2839
Subject(s) - food science , chemistry , taste , toned milk , mozzarella cheese , composition (language) , cow milk , titratable acid , ingredient , skimmed milk , philosophy , linguistics