Milk-clotting enzymes: S.elaeagnifolium as an alternative source
Proteases are one of the most used enzymes in the food industry, including the dairy industry. The coagulation of milk requires a protease capable of hydrolyzing caseins in such a way that electrostatic and steric repulsion be reduced. Animal-origin proteases like chymosin and pepsin have been us...
Gorde:
| Egile nagusia: | |
|---|---|
| Beste egile batzuk: | , , , |
| Formatua: | Capítulo de libro |
| Hizkuntza: | en_US |
| Argitaratua: |
Apple Academic Press
2020
|
| Gaiak: | |
| Sarrera elektronikoa: | https://doi.org/10.1201/9780429322341 https://www.taylorfrancis.com/books/e/9780429322341 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
