Tables index

From

Properties and Mechanism of Melted Cheeses and Non-melted Cheeses: A Case Study Mozzarella and Bread Cheese (Juustoleipa)

Cyrille G. Zady, Attien Paul, Kouassi Clement, Ernest K. Koffi

American Journal of Food Science and Technology. 2019, 7(3), 94-98 doi:10.12691/ajfst-7-3-4
  • Table 1. The physicochemical parameters of Mozzarella Cheese and Bread cheese#
  • Table 2. Texture parameters of Mozzarella and Bread cheese milk gel#
  • Table 3. Texture parameters of Mozzarella cheese and Bread cheese