Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and

Autor: Reihaneh, Shabani, Seyed-Ahmad, Shahidi, Ali, Rafe

Publikováno v: Food Science & Nutrition

The rheological and microstructural characteristics of ewes’ milk curd obtained by coagulating with milk‐clotting enzymes, including ficin extract and Polyporus badius were evaluated. The gelation of milk was examined by small amplitude oscillato

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::76da9bb69fe3c2a2ee4941924d504054
https://pubmed.ncbi.nlm.nih.gov/29564094

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Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and Polyporus badius .

Autor: Shabani R; Department of Food Science and Technology Collage of Agriculture and Food Science Ayatollah Amoli Branch Islamic Azad University Amol Iran., Shahidi SA; Department of Food Science and Technology Collage of Agriculture and Food Science Ayatollah Amoli Branch Islamic Azad University Amol Iran., Rafe A; Department of Food Processing Research Institute of Food Science and Technology (RIFST) Mashhad Iran.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2017 Dec 15; Vol. 6 (2), pp. 287-294. Date of Electronic Publication: 2017 Dec 15 (Print Publication: 2018).