Work

Impact of pre-salting of reconstituted skim milk on rennet gel formation and structural properties

Year: 2026

Type: article

Source: Food and Humanity

DOI: 10.1016/j.foohum.2026.101018

Authors: Joseph F. Kayihura, Marc Antoine Ndisanze, Endy Triyannanto

Institutions: Victoria University, Rwanda Polytechnic, Universitas Gadjah Mada

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W7123357610

FWCI:

Cites: 52

Cited by:

Related to: 10