Results 141 to 150 of about 55,884 (262)

Improvements in the Flavour of Soy Cheese

open access: yesFood Technology and Biotechnology, 2008
A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese.
Naveed Ahmad   +4 more
doaj  

The di- and tripeptide transport protein of Lactococcus lactis. A new type of bacterial peptide transporter

open access: hybrid, 1994
Anja Hagting   +4 more
openalex   +1 more source

Purification and Characterisation of Endopeptidase Produced by Lactococcus Lactis Subsp. Lactis RI 11 [PDF]

open access: yes, 2001
In the this study, 10 isolates of Lactic Acid Bacteria (LAB) were isolated from ikan rebus (steam fish) purchased from a local market, was characterised by phenotypical and biochemical characteristics.
Woo, Kwan Kit
core  

Molecular cloning and sequence analysis of the X-prolyl dipeptidyl aminopeptidase gene from Lactococcus lactis subsp. cremoris

open access: bronze, 1991
Baltasar Mayo   +6 more
openalex   +1 more source

Degradation and debittering of a tryptic digest from beta-casein by aminopeptidase N from Lactococcus lactis subsp. cremoris Wg2 [PDF]

open access: bronze, 1993
Paris S. T. Tan   +5 more
openalex   +1 more source

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