Cite
HARVARD Citation
Ben Amira, A. et al. (2017). Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology. Food chemistry. pp. 150-158. [Online].
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Ben Amira, A. et al. (2017). Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology. Food chemistry. pp. 150-158. [Online].