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Rheological and structural properties of enzyme‐induced gelation of milk proteins by ficin and Polyporus badius
The rheological and microstructural characteristics of ewes’ milk curd obtained by coagulating with milk‐clotting enzymes, including ficin extract and Polyporus badius were evaluated. The gelation of milk was examined by small amplitude oscillatory shear measurements (SAOS). Different concentrations...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849915/ https://www.ncbi.nlm.nih.gov/pubmed/29564094 http://dx.doi.org/10.1002/fsn3.553 |