Characterization of milk coagulating properties from the extract ofWithaniacoagulans
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2009.00492.x/fullpdf
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3. Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration;Castillo;International Dairy Journal,2000
4. Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers;Chazarra;International Dairy Journal,2007
5. Chymosin and aspartic proteinases;Chitipinityol;Food Chemistry,1998
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