The effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: Influence on the proteolytic and milk-clotting activities and on milk-clotting characteristics
Leite Júnior, Bruno Ricardo de Castro, Tribst, Alline Artigiani Lima, Cristianini, MarceloLanguage:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.04.018
Date:
April, 2016
File:
PDF, 2.05 MB
english, 2016