Impact of pre-salting of reconstituted skim milk on rennet gel formation and structural properties

Food and Humanity 2026

View at publisher

Authors: Joseph F. Kayihura, Marc Antoine Ndisanze, Endy Triyannanto

DOI: 10.1016/j.foohum.2026.101018

Cited by: 0

References: 51

Fields of Study & Subjects

Proteins in Food Systems Milk Quality and Mastitis in Dairy Cows Polysaccharides Composition and Applications

References 51