Effect of plasmin on casein hydrolysis and textural properties of a model cheese during ripening

^*Corresponding author for this work

Research output: Contribution to conference › Poster › Academic

Original language	English
Publication status	Published - 3 Nov 2021
Event	35th EFFoST International Conference 2021: Healthy Individuals, Resilient Communities, and Global Food Security - Lausanne, Switzerland Duration: 1 Nov 2021 → 4 Nov 2021 https://www.effost.org/effost+international+conference/effost+conference+2021/default.aspx

Conference/symposium	35th EFFoST International Conference 2021
Country/Territory	Switzerland
City	Lausanne
Period	1/11/21 → 4/11/21
Internet address	https://www.effost.org/effost+international+conference/effost+conference+2021/default.aspx

Cite this

@conference{24fb94a9c6c445e9a675d072bfabcd19,

title = "Effect of plasmin on casein hydrolysis and textural properties of a model cheese during ripening",

author = "H. Cai and E. Bijl and E. Scholten and G. Sala",

note = "Poster 2.2.14; 35th EFFoST International Conference 2021 ; Conference date: 01-11-2021 Through 04-11-2021",

year = "2021",

month = nov,

day = "3",

language = "English",

url = "https://www.effost.org/effost+international+conference/effost+conference+2021/default.aspx",

}