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

出版年份 2020 全文链接

标题

作者

关键词

Coagulation, Induced gelation, Sensory properties, Sweep analysis

出版物

Volume 106, Issue -, Pages 105866

出版商

Elsevier BV

发表日期

2020-03-18

DOI

10.1016/j.foodhyd.2020.105866

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