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Water-holding capacity and characterization of protein interactions in processed cheese

Sylvie Marchesseau and Jean-Louis Cuq
Journal of Dairy Research 62 (3) 479 (1995)
DOI: 10.1017/S0022029900031174
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Influence of pH on Protein Interactions and Microstructure of Process Cheese

S. Marchesseau, E. Gastaldi, A. Lagaude and J.-L. Cuq
Journal of Dairy Science 80 (8) 1483 (1997)
DOI: 10.3168/jds.S0022-0302(97)76076-4
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Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria

Wafaa Benheddi and Amina Hellal
Journal of Food Science and Technology 56 (7) 3431 (2019)
DOI: 10.1007/s13197-019-03828-0
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