Characteristics of cheese analogue from corn extract added by papain and pineapple extract
Author:
Publisher
IOP Publishing
Subject
General Engineering
Link
https://iopscience.iop.org/article/10.1088/1755-1315/255/1/012016/pdf
Reference21 articles.
1. Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat
2. Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads
3. Recent advances in milk clotting enzymes
4. Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins
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