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pro vyhledávání: '"Stiphany Tieu"'
Autor:
Stiphany Tieu, Federico Harte
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 10, Pp 7926-7939 (2022)
ABSTRACT: The present work aimed to improve acid and rennet milk gelation properties with mild thermal and pH changes to skim milk, with emphasis on heating temperatures below the denaturation temperature of whey proteins. We hypothesized the heat-in
Externí odkaz:
https://doaj.org/article/b15f37bdf8ee4d9c85fa8926ea31da17
