E: Food Engineering & Physical Properties
Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality
Article first published online: 21 JUL 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 8, pages E1528–E1534, August 2014
How to Cite
Ma, X., Balaban, M. O., Zhang, L., Emanuelsson-Patterson, E. A.C. and James, B. (2014), Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality. Journal of Food Science, 79: E1528–E1534. doi: 10.1111/1750-3841.12540
- Issue published online: 5 AUG 2014
- Article first published online: 21 JUL 2014
- Manuscript Accepted: 3 JUN 2014
- Manuscript Received: 15 JAN 2014
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