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Effect of Enzyme Modified Soymilk on Rennet Induced Gelation of Skim Milk
In this study, soymilk was hydrolyzed to different degrees with flavourzyme, and then soymilk and enzyme modified soymilk at various levels were added to skim milk respectively, to generate a mixed gel using rennet. Rheological properties, scanning electron microscopy imaging, and physical and chemi...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321578/ https://www.ncbi.nlm.nih.gov/pubmed/30486285 http://dx.doi.org/10.3390/molecules23123084 |