Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability

Ananya C. Biswas, Kasiviswanathan Muthukumarappan, Chenchaiah Marella, Lloyd E. Metzger

Research output: Contribution to journalArticlepeer-review

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