EFFECT OF PH AT HEAT TREATMENT ON THE HYDROLYSIS OF L-CASEIN AND THE GELATION OF SKIM MILK BY CHYMOSIN

ANEMA, S.H., LEE, S.K., & KLOSTERMEYER, H.. (2007). EFFECT OF PH AT HEAT TREATMENT ON THE HYDROLYSIS OF L-CASEIN AND THE GELATION OF SKIM MILK BY CHYMOSIN. FOOD SCIENCE AND TECHNOLOGY (LWT), 40(-), 99-106. SID. https://sid.ir/paper/611772/en

ANEMA S.H., LEE S.K., KLOSTERMEYER H.. EFFECT OF PH AT HEAT TREATMENT ON THE HYDROLYSIS OF L-CASEIN AND THE GELATION OF SKIM MILK BY CHYMOSIN. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2007;40(-):99-106. Available from: https://sid.ir/paper/611772/en

S.H. ANEMA, S.K. LEE, and H. KLOSTERMEYER, “EFFECT OF PH AT HEAT TREATMENT ON THE HYDROLYSIS OF L-CASEIN AND THE GELATION OF SKIM MILK BY CHYMOSIN,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 40, no. -, pp. 99–106, 2007, [Online]. Available: https://sid.ir/paper/611772/en