Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels

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Authors: Ran Feng, Franciscus Winfried J. van der Berg, Rajmund Mokso, Søren Kristian Lillevang, Lilia Ahrné

Journal title: Food Hydrocolloids

Journal number: 137

Journal publisher: Elsevier BV

Published year: 2023

Published pages: 108322

DOI identifier: 10.1016/j.foodhyd.2022.108322

ISSN: 0268-005X