Exploring the milk-clotting properties of a plant coagulant from the berries of S. elaeagnifolium var. Cavanilles

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Néstor, Gutiérrez Méndez ^a   Dely Rubí, Chávez Garay ^a   Héctor, Jiménez Campos ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

Author keywords

Cheese; Milk coagulation; Plant coagulant; Silverleaf nightshade; Texture; Trompillo

Indexed keywords

PEPTIDE HYDROLASE; VEGETABLE PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEESE; CHEMISTRY; COMPARATIVE STUDY; ENZYMOLOGY; FRUIT; HARDNESS; ISOLATION AND PURIFICATION; MECHANICS; METABOLISM; MEXICO; MILK; MOLECULAR WEIGHT; PH; PHYSICAL CHEMISTRY; SOLANUM; STATISTICS; VISCOSITY; WEED;

ANIMALS; CATTLE; CHEESE; FRUIT; HARDNESS; HYDROGEN-ION CONCENTRATION; MECHANICAL PHENOMENA; MEXICO; MILK; MOLECULAR WEIGHT; PEPTIDE HYDROLASES; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; PLANT WEEDS; SOLANUM; STATISTICS AS TOPIC; VISCOSITY;

IPOMOEA HEDERIFOLIA; SOLANUM; SOLANUM ELAEAGNIFOLIUM;

EID: 84856064189     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02468.x     Document Type: Article

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