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Effect of κ-carrageenan and tetrasodium pyrophosphate on the yield of direct acidified cottage cheese
Recovery of whey proteins with improved water holding capacity, reduction of losses of curd fines as well as improvement of ability of curd to retain moisture appear some crucial approaches to result in a product with comparatively higher yield. In the present study, endeavours were made to improve...
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| Huvudupphovsmän: | , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2011
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3791230/ https://ncbi.nlm.nih.gov/pubmed/24426035 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0438-5 |
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