Influence of the ripening stage and the lyophilization of wild cardoon flowers on their chemical composition, enzymatic activities of extracts and technological properties of cheese curds-Reference-Cited by-同舟云学术

Influence of the ripening stage and the lyophilization of wild cardoon flowers on their chemical composition, enzymatic activities of extracts and technological properties of cheese curds

Published:2018-04 Issue: Volume:245 Page:919-925
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ben Amira Amal,Blecker Christophe,Richel Aurore,Arias Anthony Argüelles,Fickers Patrick,Francis Frédéric,Besbes Souhail,Attia Hamadi

Funder

University of Sfax

University of Liège

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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5. Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review;Ben Amira;International Journal of Food Properties,2017

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