Effect of plant proteinase from jack fruit (artocarpus integrifolis) on rheological and sensory characteristics of low fat yoghurt as a functional food
By: al-Tanboly, al-Imam. Journal of the Saudi Society for Food and Nutrition. Vol. 2, no. 1 (Jan. 2007), pp.70-80, 11 p.
Subjects: Biomolecules; Proteins