The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese
The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese

Abbas Jalilzadeh; Javad Hesari; Seyed Hadi Peighambardoust; Issa Javidipour

Volume 3, Issue 2 , December 2020, , Pages 168-177

https://doi.org/10.22059/jfabe.2020.306083.1068

Abstract
  The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf ...  Read More