HIGHLIGHTS
- who: Weizhe Wang from the College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi`an, Shaanxi, China have published the Article: Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization, in the Journal: (JOURNAL)
- what: This research demonstrated the potential feasibility of modifying the texture of goat milk cheese by JP or LBP available for developing tunable goat milk cheese to satisfy consumer preferences and production needs. The study demonstrated the textural, rheological, and microstructural properties of goat milk cheese were considerably altered by the . . .
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