Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet

Authors

Keywords

Journal

Volume 91, Issue 4, Pages 431-440

Publisher

Springer Nature

Online

2011-08-06

DOI

10.1007/s13594-011-0021-x

References

View 4 related references

Explore over 38,000 international journals covering a vast array of academic fields.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started