Milk-clotting enzymes: S.elaeagnifolium as an alternative source

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...

Disgrifiad llawn

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awdur:	Lopez Diaz, Jose Alberto
Awduron Eraill:	Gutiérrez Méndez, Nestor, Chávez Garay, Dely Rubi, Leal Ramos, Martha Yarely, García Triana, Antonio
Fformat:	Capítulo de libro
Iaith:	en_US
Cyhoeddwyd:	Apple Academic Press 2020
Pynciau:	Food biotechnology Coagulant enzymes Milk-Clotting Enzymes Coagulant plant proteases info:eu-repo/classification/cti/6
Mynediad Ar-lein:	https://doi.org/10.1201/9780429322341 https://www.taylorfrancis.com/books/e/9780429322341
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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