Morphological and Textural Properties of Feta Cheese Made of Vegetable Protease
ABSTRACT There is a growing market demand for sustainable and ethical products, that initiated the use of vegetable proteases in food production, including cheese. Feta cheese, traditionally made from animal‐derived rennet, can benefit from the incorporation of vegetable proteases for several reason...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-06-01
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| Series: | Food Bioengineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fbe2.70013 |
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