Effects of Different Cooking-Stretching Methods on the Physical Properties, Microstructure and Casein Molecular Characteristics of Rushan Cheese Curd
In order to investigate the effects of different cooking-stretching methods on the quality of Rushan cheese, using Rushan cheese curd as the object of study, the basic physicochemical properties, physical properties, microscopic and casein structures of Rushan cheese curd were determined after cooki...
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| Principais autores: | , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado: |
The editorial department of Science and Technology of Food Industry
2025-11-01
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| Series: | Shipin gongye ke-ji |
| Assuntos: | |
| Acceso en liña: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110132 |
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