Characterisation of hydrolysate for identifying initial peptide cleavage site of κ-casein by milk coagulating Wrightia tinctoria serine proteases
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference19 articles.
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3. Milk clotting and proteolytic activity of an enzyme preparation from Bromelia hieronymi fruits;Bruno;LWT-Food Science and Technology,2010
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2. Ethanol-salt based two-phase partitioning for concentration of milk clotting proteases from Sweet Indrajao (Wrightia tinctoria R. Br.) fruit;Process Biochemistry;2024-01
3. Exploring the applications of plant-based coagulants in cheese production: A review;International Dairy Journal;2024-01
4. Casein polymorphisms and implications in cheesemaking;Casein;2024
5. The Problem of Bitter Peptides Formed in the Process of Cheese Ripening;Chemické listy;2023-05-15
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