Effects of enzyme-modified soybean beverage on the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 12 Vol. 116

Effects of enzyme-modified soybean beverage on the composition, yield, functionality and microstructure of Cheddar cheese-like products

Wang, Fang, Liu, Nian, Li, Kaixin, Ma, Tingjun, Ren, Fazheng, Luo, Jie
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Volume:
116
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108498
Date:
December, 2019
File:
PDF, 1.40 MB
english, 2019
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