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Title of the item:

The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties.

Title :
The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties.
Authors :
Ayyash, M. M.
Sherkat, F.
Shah, N. P.
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Source :
Journal of Dairy Science. Sep2012, Vol. 95 Issue 9, p4747-4759. 13p. 1 Black and White Photograph, 8 Charts, 5 Graphs.
Academic Journal

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