Rheological properties of salted milk coagulum: The effect of milk pH, coagulation temperature, amount of rennet and calcium chloride.
- Citation:
- Ali, A. A.,
"Rheological properties of salted milk coagulum: The effect of milk pH, coagulation temperature, amount of rennet and calcium chloride.",
J. Agric. Sci. Mansoura Univ., vol. 18, no. (10), pp. 3049–3056, 1993.
Abstract:
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Notes:
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