Engineering of cheese texture by modifying in the curd the ratio among casein fractions and the ratio among proteolytic enzymes.
- Cai, Huifang (PI)
- Bijl, Etske (CoI)
- Sala, Guido (CoI)
- Scholten, Elke (CoI)
- van der Linden, Erik (CoI)
Project: PhD
Project: PhD