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Cited article:
Leila Maria Spadoti , José Raimundo Ferreira Dornellas , José Ademir Petenate , Salvador Massaguer Roig
Lait, 83 5 (2003) 397-408
Published online: 2003-09-22
This article has been cited by the following article(s):
3 articles
Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance
Renata 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) https://doi.org/10.1016/j.lwt.2017.12.051
Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
Carolina Merheb-Dini, Graziele Aparecida Chiuchi Garcia, Ana Lúcia Barretto Penna, Eleni Gomes and Roberto da Silva Food Chemistry 130 (4) 859 (2012) https://doi.org/10.1016/j.foodchem.2011.07.105
EQUILIBRIUM BETWEEN THE PROTEIN MATRIX AND THE SERUM PHASE OF PRATO CHEESE
VIVIANE SOCCIO MONTEIRO, MARCELA DE REZENDE COSTA and MIRNA LÚCIA GIGANTE Journal of Food Processing and Preservation 35 (4) 496 (2011) https://doi.org/10.1111/j.1745-4549.2010.00493.x