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Journal: Foods, 2023
Volume: 12
Number: 2467
Article:
New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese
Authors:
by
Imene Leulmi, Mohammed Nasreddine Zidoune, Kahina Hafid, Fairouz Djeghim, Hayat Bourekoua, Dariusz Dziki and Renata Różyło
Link:
https://www.mdpi.com/2304-8158/12/13/2467
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