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New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese.
Foods. 2023 Jun 23;12(13):2467. doi: 10.3390/foods12132467.
Foods. 2023.
PMID: 37444205
Free PMC article.
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