Cite
HARVARD Citation
Issa Ado, R. et al. (2018). Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics. Food research international. pp. 694-702. [Online].
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Issa Ado, R. et al. (2018). Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics. Food research international. pp. 694-702. [Online].