Open AccessIMPACT OF HYDROLYZED CAMEL´S WHEY PROTEIN CONCENTRATE ON SOFT CHEESE QUALITY
Author(s) -
Ekbal Adel,
Eman Nafei,
Hend Elbarbary,
Hamdi Mohammed
Publication year - 2022
Publication title -
international journal of food sciences
Language(s) - English
Resource type - Journals
ISSN - 2789-7680
DOI - 10.47604/ijf.1546
Subject(s) - hydrolysate , food science , pepsin , whey protein , chemistry , organoleptic , camel milk , flavour , hydrolysis , shelf life , enzymatic hydrolysis , enzyme , biochemistry
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