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

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Authors: Ran Feng, Frans W.J. van den Berg, Søren K. Lillevang, Lilia Ahrné

Journal title: Food Research International

Journal number: 157

Journal publisher: Elsevier BV

Published year: 2024

Published pages: 111192

DOI identifier: 10.1016/j.foodres.2022.111192

ISSN: 0963-9969