Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium
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چکیده
منابع مشابه
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ژورنال
عنوان ژورنال: Foods
سال: 2019
ISSN: 2304-8158
DOI: 10.3390/foods8020044