Effect of soy protein supplementation on the quality of ripening Cheddar-type cheese
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2004.00107.x/fullpdf
Reference23 articles.
1. Gel electrophoresis and immunoblotting for the detection of casein proteolysis in cheese
2. Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes
3. Properties of Mixed and Filled-type Dairy Gels
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