ロード中...
Process standardization for rennet casein based Mozzarella cheese analogue
A process for manufacture of Mozzarella cheese analogue (MCA) using rennet casein and plastic cream as protein and fat sources respectively was standardized. The formulation comprised of 25% plastic cream (72% fat), 27% rennet casein along with 3% tri-sodium citrate as emulsifying salt, 2% maltodext...
保存先:
| 主要な著者: | , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer-Verlag
2010
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551107/ https://ncbi.nlm.nih.gov/pubmed/23572688 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0104-3 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|