Present day trends in improvement of the traditional curds quality
- Autores: Zenina D.V1
-
Afiliações:
- Edição: Nº 5 (2012)
- Páginas: 46-47
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327040
- ID: 327040
Citar
Acesso aberto
Acesso está concedido
Resumo
Application of the enzyme transglutaminase at curds production improves product yield, makes easier fortification of the product with whey proteins and extends shelf life.
Palavras-chave
Texto integral
Arquivos suplementares
