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Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture

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Keywords: Hydration; Mozzarella cheese analogue manufacture; Rennet caseins

Document Type: Research Article

DOI: http://dx.doi.org/10.1016/S0268-005X(99)00015-6

Affiliations: Department of Food Chemistry, National Food Biotechnology Centre, University College Cork, National University of Ireland, Cork, Ireland

Publication date: July 1, 1999

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