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Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria
 
 
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Foods 2021, 10(7), 1607; https://doi.org/10.3390/foods10071607
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