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This article has been cited by the following article(s):
Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptanceRenata Golin Bueno Costa, Denise Sobral, Vanessa Aglaê Martins Teodoro, Luiz Carlos Gonçalves Costa, Junio César Jacinto de Paula, Taynan Barroso Landin and Mariana Braga de Oliveira
LWT 90 643 (2018)
Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheeseCarolina Merheb-Dini, Graziele Aparecida Chiuchi Garcia, Ana Lúcia Barretto Penna, Eleni Gomes and Roberto da Silva
Food Chemistry 130 (4) 859 (2012)
EQUILIBRIUM BETWEEN THE PROTEIN MATRIX AND THE SERUM PHASE OF PRATO CHEESEVIVIANE SOCCIO MONTEIRO, MARCELA DE REZENDE COSTA and MIRNA LÚCIA GIGANTE
Journal of Food Processing and Preservation 35 (4) 496 (2011)