Figure 1. Effect of Hydrocolloids on the Hardness of Low Fat Mozzarella Cheese

From

Exploit Fat Mimetic Potential of Different Hydrocolloids in Low Fat Mozzarella Cheese

Muhammad Umair Sattar, Aysha Sameen, Nuzhat Huma, Muhammad Shahid

Journal of Food and Nutrition Research. 2015, 3(8), 518-525 doi:10.12691/jfnr-3-8-7