Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties
| Autor: | Salunke, P. *, Marella, C. †, Amamcharla, J.K., Muthukumarappan, K., Metzger, L.E. ‡ |
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| Zdroj: | In Journal of Dairy Science October 2022 105(10):7904-7916 |
| Databáze: | ScienceDirect |
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