Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure

✍ Scribed by Leite, Bruno Ricardo de Castro; Tribst, Alline Artigiani Lima; de Oliveira, Miguel Meirelles; Cristianini, Marcelo

• Book ID: 124121321
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 920 KB
• Volume: 26
• Category: Article
• ISSN: 1466-8564
• DOI: 10.1016/j.ifset.2014.05.007