Effect of proteases on meltability and stretchability of Nabulsi cheese

American Journal of Agricultural and Biological Science

Volumn 4, Issue 3, 2009, Pages 173-178

  Abu Alruz, Khaled ^a   Mazahreh, Ayman Suliman ^b   Quasem, Jihad M ^b   Hejazin, Ramadan K ^b   El Qudah, Jafar M ^b  

^a APPLIED SCIENCE PRIVATE UNIVERSITY   (Jordan)

^b AL BALQA APPLIED UNIVERSITY   (Jordan)

Author keywords

Meltability; Nabulsi cheese; Papain; Proteases; Stretchability; White brined cheese

Indexed keywords

EID: 67650301833     PISSN: 15574989     EISSN: 15574997     Source Type: Journal    
DOI: 10.3844/ajabssp.2009.173.178     Document Type: Article

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