Effect of casein replacement by modified casein on physicochemical, textural, sensorial properties and microbiological stability of fresh cheese
M.J. Lara-Castellanos, Ebner Azuara, Maribel Jiménez‐Fernández, Guadalupe Luna‐Solano, Maribel Jiménez‐Fernández
Topics & Concepts
CaseinFood scienceChemistryAdsorptionOrganic chemistryProteins in Food SystemsProbiotics and Fermented FoodsMeat and Animal Product Quality