# Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese

> Research article (LWT, 2020) · cited 21× · AI/ML

**Wikidata**: [openalex:W3092976821](https://www.wikidata.org/wiki/openalex:W3092976821)  
**Source**: https://4ort.xyz/entity/influence-of-pre-acidification-and-addition-of-kgm-and-whey-protein-based-fat-replacers-ch-4560-and-yo-8075-on-texture-c