Improvement of the traditional curds yield
- 作者: Zenina D.V1
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隶属关系:
- 期: 编号 4 (2012)
- 页面: 53-53
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327016
- ID: 327016
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详细
The yield of the traditional curds can be increased using specific microbial enzymes namely transglutaminase and whey protein hydrolyzate.
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