Keywords = Kareish cheese- Transglutaminase – Rosemary – Cross-linked – Purification – Texture properties
| Number of Articles: 1 | ||
| 1 | Characterization of Transglutaminase Isolated from Rosemary Leaves, and Development of Chemical, Rheological and Sensory Properties of Kareish Cheese Made with Transglutaminase. | |
| Volume 8, Issue 2, February 2017, Page 79-86 | ||
| M. S. Darwish; M. A. Taher | ||
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