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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
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DOI: 10.1016/j.foodchem.2011.07.105
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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)
DOI: 10.1111/j.1745-4549.2010.00493.x
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