Imitation of soymilk–cow’s milk mixed enzyme modified cheese: their composition, proteolysis, lipolysis and sensory properties
Crossref DOI link: https://doi.org/10.1007/s13197-017-2534-7
Published Online: 2017-03-10
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ali, Barkat
Khan, Kiran Yasmin
Majeed, Hamid
Xu, Lei
Wu, Fengfeng
Tao, Han
Xu, Xueming
License valid from 2017-03-10