Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet
Ben Amira, Amal, Arias, Anthony Argüelles, Fickers, Patrick, Attia, Hamadi, Besbes, Souhail, Blecker, ChristopheJournal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-020-04643-8
Date:
July, 2020
File:
PDF, 894 KB
2020