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Utilization of Hyaluronic Acid to Improve Mozzarella Cheese: Composition, Texture, Microstructure, and Pizza Baking Properties

Yufu Jiao,Lei Gao,You Kang, Yansong Gao,Yujuan Zhao,Zijian Zhao,Ge Yang,Shengyu Li

FOOD HYDROCOLLOIDS（2025）

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Key words
Hyaluronic acid,Mozzarella cheese,Physicochemical,Microstructure,Pizza bake
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