INFLUENCE OF MOZZARELLA AND SEMI-RIPENED CHEDDAR CHEESE AMALGAMATIONS ON THE CHEMICAL COMPOSITION AND TEXTURAL ATTRIBUTES OF PROCESSED PIZZA CHEESE

Subjects

Subjects :

Soil Science
Plant Science
Agronomy and Crop Science
Food Science

Details

ISSN :

20760906 and 05529034

Volume :

53

Database :

OpenAIRE

Journal :

Pakistan Journal of Agricultural Sciences

Accession number :

edsair.doi...........7e3dd341e145a4de3d33c15091fecdfb