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...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | , , , |
| Format: | Capítulo de libro |
| Language: | en_US |
| Published: |
Apple Academic Press
2020
|
| Subjects: | |
| Online Access: | https://doi.org/10.1201/9780429322341 https://www.taylorfrancis.com/books/e/9780429322341 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!