Rheological and physico-chemical properties of milk gel using isolate of pumpkin (Cucurbita moschata) seeds: A new source of milk clotting peptidase
Abhiraman Kumar, Soumya Sasmal
Topics & Concepts
Pumpkin seedCucurbita moschataRheologyFood scienceChemistryDynamic mechanical analysisClotting timeIngredientDynamic modulusViscoelasticityChromatographyMaterials scienceBiologyOrganic chemistryPolymerComposite materialImmunologyPathologyMedicineAlternative medicinePlateletProteins in Food SystemsEnzyme Production and CharacterizationPhytase and its Applications