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HARVARD Citation
Salinas‐Valdés, A. et al. (2015). Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase. Journal of food science. 80 (12), pp. S2950-S2956. [Online].