Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa-Reference-Cited by-同舟云学术

Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa

Published:2019-03 Issue:1 Volume:39 Page:210-215
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

QUISCA Richard Pacheco¹,MORÁN Jorge Vargas²,GALLOZA Gilberto García¹,ARIAS Jonnatan Victor Bañon¹,MONTOYA Enrique Neira¹,URQUIZO Fanny Ludeña²,RAMÍREZ Miriam Elizabeth Ramos²,YACCHI Teresa Alvarado²,CHÁVEZ Tarsila Tuesta¹

Affiliation:

1. Universidad Nacional de Ingeniería, Perú

2. Universidad Nacional Agraria La Molina, Perú

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-fst00418.pdf

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4. Protein–polysaccharide interactions;Doublier J. L.;Current Opinion in Colloid & Interface Science,2000

5. Evaluación sensorial de los alimentos;Espinosa J.,2007

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