Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis
Autor: | Topcu, Ali, Bulat, Tugba, Özer, Barbaros |
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Zdroj: | In LWT May 2020 125 |
Databáze: | ScienceDirect |
Externí odkaz: |
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