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Page 1
Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions.
Foods. 2022 May 11;11(10):1383. doi: 10.3390/foods11101383.
Foods. 2022.
PMID: 35626953
Free PMC article.
Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil.
Nogueira Silva NF, Siqueira de Aguiar K, Pimentel Filho NJ, de Paula Ferreira IE, Lanzoni Troiani CA, Artigiani Lima Tribst A, Fernandes de Carvalho A.
Nogueira Silva NF, et al. Among authors: de paula ferreira ie.
J Dairy Res. 2020 Nov;87(4):480-483. doi: 10.1017/S0022029920001016. Epub 2020 Dec 2.
J Dairy Res. 2020.
PMID: 33261671
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