Concepedia

Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese

V. García, S. Rovira, R. Teruel, Khalid Boutoial, J. N. Rodrìguez, Isidro Roa, M.B. López

Dairy Science and Technology · 2012 · 71 citations · 30 references

Open access

References

30

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

Life Sciences, Microbiology, Molecular Biology +14

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

Advances in the study of proteolysis during cheese ripening

Maria J. Sousa, Ylva Ardö, Paul L.H. McSweeney · International Dairy Journal · 2001 · 686 citations

Agriculture, Dairy Science, Food Science +10

Texture Development During Cheese Ripening

R. C. Lawrence, Lawrence K. Creamer, J. Gilles · Journal of Dairy Science · 1987 · 505 citations · Full text

Agriculture, Dairy Science, Food Science +12

Recent advances in milk clotting enzymes

Mandy Jacob, Doris Jaros, Harald Rohm · International Journal of Dairy Technology · 2010 · 292 citations

Agriculture, Biotechnology, Food Science +17