Present day trends in improvement of the traditional curds quality
- 作者: Zenina D.V1
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- 期: 编号 5 (2012)
- 页面: 46-47
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327040
- ID: 327040
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Application of the enzyme transglutaminase at curds production improves product yield, makes easier fortification of the product with whey proteins and extends shelf life.
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