Improvement of the traditional curds yield
- Authors: Zenina D.V1
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- Issue: No 4 (2012)
- Pages: 53-53
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327016
- ID: 327016
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Abstract
The yield of the traditional curds can be increased using specific microbial enzymes namely transglutaminase and whey protein hydrolyzate.
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