Effect of chymosin‐induced hydrolysis of α S1 ‐casein on the tribological behaviour of brine‐salted semihard cheeses

Subjects

Subjects :

Process Chemistry and Technology
Bioengineering
Food Science

Details

ISSN :

14710307 and 1364727X

Volume :

75

Database :

OpenAIRE

Journal :

International Journal of Dairy Technology

Accession number :

edsair.doi...........6ffc777299b66da3fba8730e2b9ad175

Full Text :

https://doi.org/10.1111/1471-0307.12863