SCOPUS 정보 검색 플랫폼

Volumn 11, Issue 3, 2001, Pages 153-163

Influence of some physico-chemical characteristics of commercial rennet caseins on the performance of the casein in Mozzarella cheese analogue manufacture

(2) O'Sullivan, Michele M a Mulvihill, Daniel M a

a UNIVERSITY COLLEGE CORK (Ireland)

Author keywords

Disodium orthophosphate composition; Functional performance; Mozzarella cheese analogue; Rennet casein; Solubility

Indexed keywords

CASEIN; CHEESE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); DISODIUM HYDROGEN PHOSPHATE; FOOD ANALYSIS; HYDRATION; PRODUCTION; PROTEIN DETERMINATION; PROTEIN PROTEIN INTERACTION; RENNET; SOLUBILIZATION;

EID: 0034926658 PISSN: 09586946 EISSN: None Source Type: Journal
DOI: 10.1016/S0958-6946(01)00045-0 Document Type: Article

Times cited : (13)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.