Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.)
Research background: A few studies have investigated Cynara scolymus enzymes as a substitute for calf rennet in cheese making. They used aqueous extracts prepared by maceration of plant material and stored by freezing. However, it was indicated that lyophilisation is a better alternative to preserve...
| Main Authors: | , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Facultad de Tecnología de Alimentos y Biotecnología, Universidad de Zagreb
2023
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/15848 https://www.ftb.com.hr/archives/1841-milk-clotting-properties-and-primary-proteolysis-of-a-lyophilised-extract-from-artichoke-flowers-cynara-scolymus-l https://doi.org/10.17113/ftb.61.03.23.8142 |
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