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RHEOLOGY AND TEXTURE OF DAIRY PRODUCTS

J. H. PRENTICE
Journal of Texture Studies 3 (4) 415 (1972)
DOI: 10.1111/j.1745-4603.1972.tb00643.x
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Influence of milk protein concentration on the gelling activity of chymosin and bovine pepsin

Pascaline Garnot and Christian Corre
Journal of Dairy Research 47 (1) 103 (1980)
DOI: 10.1017/S0022029900020938
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Section B. Recent developments affecting the Cheddar cheese-making process

P. S. Robertson
Journal of Dairy Research 33 (3) 343 (1966)
DOI: 10.1017/S0022029900012036
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Enzymes in Food Processing

GARY H. RICHARDSON
Enzymes in Food Processing 361 (1975)
DOI: 10.1016/B978-0-12-584852-7.50019-1
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