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

Autor: Shabani, Reihaneh¹, Shahidi, Seyed‐ahmad¹, Rafe, Ali² a.rafe@rifst.ac.ir

Publikováno v: Food Science & Nutrition. Mar2018, Vol. 6 Issue 2, p287-294. 8p.

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).