"Effect of Accumulated Shear Work on the Rheology, Structure and Melt Functionality of a Mozzarella-Type Cheese" by Prateek Sharma

Selected Works of Prateek Sharma

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Presentation

Effect of Accumulated Shear Work on the Rheology, Structure and Melt Functionality of a Mozzarella-Type Cheese

7th International Symposium of Food Rheology and Structure

Prateek Sharma, Utah State University
Peter A. Munro, Massey University
Tzvetelin T. Dessev, Massey University
Peter G. Wiles, Fonterra Research and Development Centre

Document Type

Presentation

Location

Zurich, Switzerland

Publication Date

6-7-2015

Disciplines

Dietetics and Clinical Nutrition and
Food Science

Citation Information

Sharma P*., Munro, P.A., Dessev, T., Wiles, P., (2015). Effect of accumulated shear work on the rheology, structure and melt functionality of a mozzarella-type cheese. 7th International Symposium of Food Rheology and Structure, ETH, Zurich, Switzerland, 7-11 June.