Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening
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DOI: 10.1111/1471-0307.12434
Abstract: The effect of ripening time on the microstructural, physicochemical and rheological characteristics of traditional Kope cheese ripened in clay pots was investigated. The moisture content, pH and total nitrogen (TN)/dry matter (DM) of the cheese… read more here.
Keywords: traditional kope; physicochemical microstructural; changes physicochemical; kope cheese ... See more keywords