Abstract
Attempt at Producing a “Lactose-Free” Directly Acidified Mozzarella (High Moisture Type) by Curd Washing and Pressing: A Chemical and Sensory Study
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
