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Cheese-making with a vegetable rennet from Cardo (Cynara cardunculus)

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Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L/Efectos de las condiciones de extracción sobre la actividad caseinolítica de los extractos de Cynara cardunculus L

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Food Science and Technology International 2 (4) 255 (1996)
DOI: 10.1177/108201329600200408
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Technological Approaches for Novel Applications in Dairy Processing

Cristina Conceição, Pedro Martins, Nuno Alvarenga, et al.
Technological Approaches for Novel Applications in Dairy Processing (2018)
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Cheese: Chemistry, Physics and Microbiology

A. Marcos and M. A. Esteban
Cheese: Chemistry, Physics and Microbiology 173 (1993)
DOI: 10.1007/978-1-4615-2648-3_6
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Cheese: Chemistry, Physics and Microbiology

A. Marcos and M. A. Esteban
Cheese: Chemistry, Physics and Microbiology 173 (1999)
DOI: 10.1007/978-1-4615-2800-5_6
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Cheesemaking with vegetable coagulants-the use of Cynara L. for the production of ovine milk cheeses

Luisa Bivar Roseiro, Manuela Barbosa, Jennifer M Ames and R Andrew Wilbey
International Journal of Dairy Technology 56 (2) 76 (2003)
DOI: 10.1046/j.1471-0307.2003.00080.x
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