Skip to main navigation
Skip to search
Skip to main content
Research@WUR Home
Help & FAQ
Home
Researchers
Research Units
Research output
Datasets
Press / Media
Activities
Projects
Prizes
Search by expertise, name or affiliation
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)
Physics and Physical Chemistry of Foods
Food Quality and Design
Project
:
PhD
Overview
Project Details
Status
Active
Effective start/end date
20/01/18
→ …
View all
View less