Increasing Functionality of Low Fat Mozzarella Cheese Using Polysaccharides

Authors

E. N. Oberg
W. R. McManus
Donald J. McMahon, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

94

Publication Date

2011

First Page

539

Recommended Citation

Oberg, E. N., W. R. McManus and D. J. McMahon. 2011. Increasing functionality of low fat Mozzarella cheese using polysaccharides. American Dairy Science Association Annual Meeting, July 10-14th, J. Dairy Sci. 94 (E-Suppl. 1):539 (Abstract W74).