Yield and textural characteristics of panela cheeses produced with dairy-vegetable protein (Soybean or peanut) blends supplemented with transglutaminase

Journal of Food Science

Volumn 80, Issue 12, 2015, Pages S2950-S2956

  Salinas Valdés, Alicia ^a   Millán, Julián De la Rosa ^a   Serna Saldívar, Sergio O ^a   Chuck Hernández, Cristina ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Panela cheese; Peanut; Protein isolates; Soybean; Transglutaminase

Indexed keywords

PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; VEGETABLE PROTEIN;

ANALYSIS; ANIMAL; ARACHIS; CHEESE; CHEMISTRY; DIETARY SUPPLEMENT; FOOD HANDLING; HUMAN; ISOLATION AND PURIFICATION; MILK; PROCEDURES; SOYBEAN;

ANIMALS; ARACHIS; CHEESE; DIETARY SUPPLEMENTS; FOOD HANDLING; HUMANS; MILK; SOYBEANS; TRANSGLUTAMINASES; VEGETABLE PROTEINS;

EID: 85027931023     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13126     Document Type: Article

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