Effect of Accumulated Shear Work on the Rheology, Structure and Melt Functionality of a Mozzarella-Type Cheese
Document Type
Presentation
Journal/Book Title/Conference
7th International Symposium of Food Rheology and Structure
Location
Zurich, Switzerland
Publication Date
6-7-2015
Recommended Citation
Sharma P*., Munro, P.A., Dessev, T., Wiles, P., (2015). Effect of accumulated shear work on the rheology, structure and melt functionality of a mozzarella-type cheese. 7th International Symposium of Food Rheology and Structure, ETH, Zurich, Switzerland, 7-11 June.
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