Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase

Publisher: John Wiley & Sons Inc

E-ISSN: 1750-3841|80|12|S2950-S2956

ISSN: 0022-1147

Source: JOURNAL OF FOOD SCIENCE, Vol.80, Iss.12, 2015-12, pp. : S2950-S2956

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content