Abstract

Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure

The internal bonds created in milk gelation with chicken pepsin were approached by the use of dissociating agents-sodium dodecyl sulfate (SDS), urea, ethylenediamine tetraacetic...

Journal of Veterinary Science & Technology DOI: 10.4172/2157-7579.1000375 - 375-377 - Aug 2015

https://www.omicsonline.org/open-access/comparative-study-of-milk-coagulation-with-chicken-pepsin-or-rennetinteractions-rheology-and-microstructure-2157-7579-1000375.pdf

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