Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin

Autor:	Ali Mortazavi, Seyyed Moein Nazari, Javad Hesari, Farideh Tabatabaei Yazdi
Rok vydání:	2019
Předmět:	medicine.diagnostic_test Chemistry Process Chemistry and Technology Proteolysis Bioengineering Maltodextrin Feta cheese chemistry.chemical_compound food medicine Texture (crystalline) Food science food.cheese Food Science
Zdroj:	International Journal of Dairy Technology. 73:244-254
ISSN:	1471-0307 1364-727X
DOI:	10.1111/1471-0307.12642
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ff97db015957f193e594feed3dcf8cc8 https://doi.org/10.1111/1471-0307.12642 Zobrazit plný text záznamu