Understanding cheese texture: Role of casein hydrolysis and bolus properties

Research output: Thesis › internal PhD, WU

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Engineering of cheese texture by modifying in the curd the ratio among casein fractions and the ratio among proteolytic enzymes.
Cai, H., Scholten, E., Bijl, E. & Sala, G.
20/01/18 → 14/09/22
Project: PhD