The effects of soy cheese (tofu) and trisodium citrate concentration on the organoleptic

characteristics of pizza cheese were studied. Flavor, texture, stretchability, appearance, and overall

acceptability of pizza cheese samples...

The objective of this study was to determine the effect of soy cheese (tofu) and trisodium citrate (TSC) concentration on physicochemical properties of pizza cheese. The results indicated that fat and FDM contents of pizza cheese increased...