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

Article ID Journal Published Year Pages File Type
8889870 Food Research International 2018 9 Pages PDF
Keywords
Calotropis proceraMilkHomogenizationFatCurd
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics
Authors
Rayanatou Issa Ado, Christelle Lopez, Valérie Lechevalier, Mahamadou Elhadji Gounga, Benoit Robert, Marielle Harel-Oger, Gilles Garric, Jean-François Grongnet, Frédéric Gaucheron,
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Journal
Food Research International
Journal: Food Research International
Related Categories
Calotropis procera
Milk
Homogenization
Fat
Curd
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