Equilibrium between the protein matrix and the serum phase of prato cheese

Journal of Food Processing and Preservation

Volumn 35, Issue 4, 2011, Pages 496-500

  Monteiro, Viviane Soccio ^a   Costa, Marcela De Rezende ^b   Gigante, Mirna Lúcia ^c  

^a INSTITUTO DE PESQUISA E DESENVOLVIMENTO   (Brazil)

^b UNIVERSIDADE NORTE DO PARANÁ   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

INITIAL STAGES; MATRIX; MELTABILITY; PROTEIN MATRIX; SLICEABILITY; SOLUBLE PROTEINS; TOTAL PROTEIN; WATER BINDING; WATER HOLDING CAPACITY;

COAGULATION; ELECTROPHORESIS; PROTEINS; PROTEOLYSIS;

BODY FLUIDS;

EID: 79960558695     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2010.00493.x     Document Type: Article

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