Presentation and characterization of spun pastes
Pasta filata; mozarella and pizzacheese - Pasta texture processing
Article REF: F6312 V1
Presentation and characterization of spun pastes
Pasta filata; mozarella and pizzacheese - Pasta texture processing

Author : Jamal KEBCHAOUI

Publication date: March 10, 2012 | Lire en français

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2. Presentation and characterization of spun pastes

There is great diversity in terms of format, physico-chemical composition and technological processing, when only the term Mozzarella is used (table 1 ).

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