Rheological and physico-chemical properties of milk gel using isolate of pumpkin (Cucurbita moschata) seeds: A new source of milk clotting peptidase

Publication date: Available online 18 March 2020Source: Food HydrocolloidsAuthor(s): Abhiraman Kumar, Soumya Sasmal

Source: Food Hydrocolloids - March 19, 2020 Category: Food Science Source Type: research