Rheological and physico-chemical properties of milk gel using isolate of pumpkin (Cucurbita moschata) seeds: A new source of milk clotting peptidase

Published 2020 View Full Article

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Title
Rheological and physico-chemical properties of milk gel using isolate of pumpkin (Cucurbita moschata) seeds: A new source of milk clotting peptidase
Authors
Keywords
Coagulation, Induced gelation, Sensory properties, Sweep analysis
Journal
FOOD HYDROCOLLOIDS
Volume 106, Issue -, Pages 105866
Publisher
Elsevier BV
Online
2020-03-18
DOI
10.1016/j.foodhyd.2020.105866

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