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    Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus

    Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus von Tondhoush, Arash, Soltani, Mostafa, Azarikia, Fatemeh, Homayouni‐Rad, Aziz, Karami, Mostafa

    Veröffentlicht in Food science & nutrition

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