Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics

Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 105, March 2018, Pages 694-702

Rayanatou Issa Ado, Christelle Lopez, Valérie Lechevalier, Mahamadou Elhadji Gounga, Benoit Robert, Marielle Harel-Oger, Gilles Garric, Jean-François Grongnet, Frédéric Gaucheron,