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Functional, textural, physicochemical and sensorial evaluat..:
ALI, Muhammad Bahadur
;
MURTAZA, Mian Shamas
;
SHAHBAZ, Muhammad
...
Food Science and Technology. 42 (2022) - p. , 2022
Link:
https://doi.org/10.1590/fst.33420
RT Journal T1
Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.33420&Exemplar=1&LAN=DE A1 ALI, Muhammad Bahadur A1 MURTAZA, Mian Shamas A1 SHAHBAZ, Muhammad A1 SAMEEN, Aysha A1 RAFIQUE, Saima A1 ARSHAD, Rizwan A1 RAZA, Nighat A1 AKBAR, Zainab A1 KAUSAR, Ghazala A1 AMJAD, Adnan PB FapUNIFESP (SciELO) YR 2022 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 42 LK http://dx.doi.org/https://doi.org/10.1590/fst.33420 DO https://doi.org/10.1590/fst.33420 SF ELIB - SuUB Bremen
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