Skip to main navigation Skip to search Skip to main content

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

Research output: Contribution to journal › Article › peer-review

68   Link opens in a new tab Citations (Scopus)

Fingerprint

Dive into the research topics of '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'. Together they form a unique fingerprint.
Sort by

Keyphrases

Food Science