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The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat
 
 

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Journal: Foods, 2021
Volume: 10
Number: 1606

Article: Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria
Authors: by Malou Warncke, Sonja Keienburg and Ulrich Kulozik
Link: https://www.mdpi.com/2304-8158/10/7/1606

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