Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk

International Dairy Journal

Volumn 13, Issue 7, 2003, Pages 559-564

  Silva, Sofia V ^a,b   Allmere, Toomas ^b   Malcata, F Xavier ^a   Andrén, Anders ^b  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Cheesemaking; Coagulation; Dairy products; Proteases; Rheology

Indexed keywords

CYNARA; CYNARA CARDUNCULUS;

EID: 0037967932     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(03)00075-X     Document Type: Article

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