Comparison of the milk-clotting properties of three plant extracts-Reference-Cited by-同舟云学术

Comparison of the milk-clotting properties of three plant extracts

Published:2013-12 Issue:3 Volume:141 Page:1902-1907
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mazorra-Manzano Miguel A.,Perea-Gutiérrez Teresa C.,Lugo-Sánchez María E.,Ramirez-Suarez Juan C.,Torres-Llanez María J.,González-Córdova Aarón F.,Vallejo-Cordoba Belinda

Funder

Science and Technology National Council (CONACyT)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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3. Purification and characterization of a serine protease from Cucumis trigonus Roxburghi;Asif-Ullah;Phytochemistry,1987

4. Cheese-making properties of vegetable rennet from sodom apple (Calotropis procera);Aworh;Food Chemistry,1987

5. Glycosyl part identified within Balanites aegyptiaca fruit protease;Beka;International Journal of Biological Macromolecules,2011

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