Work

Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis

Year: 2020

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2020.109226

Authors: Ali Topcu, Tugba Bulat, Barbaros Özer

Institutions: Hacettepe University, Ankara University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3010457750

FWCI: 1.89

Cites: 31

Cited by: 30

Related to: 10