Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various la...

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Detalles Bibliográficos
Autores principales: Kim, Jeong-A., Kim, Geun-Su, Choi, Se-Mi, Kim, Myeong-Seon, Kwon, Do-Young, Kim, Sang-Gu, Lee, Sang-Yun, Lee, Kang-Wook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151749/
https://www.ncbi.nlm.nih.gov/pubmed/34066201
http://dx.doi.org/10.3390/microorganisms9051044

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151749/
https://www.ncbi.nlm.nih.gov/pubmed/34066201
http://dx.doi.org/10.3390/microorganisms9051044

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