Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum: Enzymatic characterization of the flower-coagulant peptidase-Reference-Cited by-同舟云学术

Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum: Enzymatic characterization of the flower-coagulant peptidase

Published:2018-11 Issue: Volume:266 Page:223-231
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Colombo M. Laura,Fernández Agustina,Cimino Cecilia V.,Liggieri Constanza,Bruno Mariela,Faro Carlos,Veríssimo Paula C.,Vairo-Cavalli Sandra

Funder

National University of La Plata

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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4. Onopordum acanthium L. (Asteraceae) flowers as coagulating agent for cheesemaking;Brutti;LWT - Food Science and Technology,2012

5. Basil as functional and preserving ingredient in “serra da Estrela” cheese;Carocho;Food Chemistry,2016

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