Figure 4

Production and evaluation of enzyme-modified lighvan cheese using different levels of commercial enzymes

Mohammad B Habibi Najafi* and Mohammad Amin Miri

Published: 27 February, 2020 | Volume 3 - Issue 1 | Pages: 011-016

ijcmbt-aid1009-g004

Figure 4:

Effect of (A) Flavourzyme and (B) Neutrase enzymes on texture of Lighvan EMC at different hours: (a) 24, (b) 72, and (c) 96.

Read Full Article HTML DOI: 10.29328/journal.ijcmbt.1001009 Cite this Article Read Full Article PDF

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