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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...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | 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 |
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