Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk-Reference-Cited by-同舟云学术

Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk

Published:2003-01 Issue:7 Volume:13 Page:559-564
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Silva Sofia V,Allmere Toomas,Xavier Malcata F,Andrén Anders

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference29 articles.

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3. The effects of chromatographically pure bovin chymosin and pepsin A on cheese curd firmness;Andrén;Journal of Dairy Research,1990

4. Some observations on the determination of the activity of rennet;Berridge;Analyst,1952

5. Viscoelastic properties of coagulating milk;Bohlin;Journal of Dairy Science,1984

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