Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties
Year: 2014
Type: article
Source: International Dairy Journal
Authors: A.A. Hayaloglu, B. Karatekin, H. Gurkan
Institution: Inonu University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Funder: Inönü Üniversitesi
OpenAlex ID: W2024531260