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

标题
Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet
作者
关键词
-
出版物
Dairy Science & Technology
Volume 91, Issue 4, Pages 431-440
出版商
Springer Nature
发表日期
2011-08-06
DOI
10.1007/s13594-011-0021-x

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