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Antimicrobial Peptides Produced by Selective Pressure Incorporation of Non-canonical Amino Acids
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Antimicrobial Peptides Produced by Selective Pressure Incorporation of Non-canonical Amino Acids

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Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different

Clarissa R Cunha1, Walkiria H Viotto

  • 1Dept. of Food Technology, Faculty of Food Engineering, State Univ. of Campinas-UNICAMP, Campinas, SP, Brazil.

Journal of Food Science
|May 25, 2010
PubMed

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