Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese
Year: 2012
Type: article
Source: Dairy Science and Technology
Authors: V. García, S. Rovira, R. Teruel, K. Boutoial, J. Rodríguez, I. Roa, M. B. López
Institution: Universidad de Murcia
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W1978331273