Leulmi, I.; Zidoune, M.N.; Hafid, K.; Djeghim, F.; Bourekoua, H.; Dziki, D.; Różyło, R.
New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese. Foods 2023, 12, 2467.
https://doi.org/10.3390/foods12132467
AMA Style
Leulmi I, Zidoune MN, Hafid K, Djeghim F, Bourekoua H, Dziki D, Różyło R.
New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese. Foods. 2023; 12(13):2467.
https://doi.org/10.3390/foods12132467
Chicago/Turabian Style
Leulmi, Imene, Mohammed Nasreddine Zidoune, Kahina Hafid, Fairouz Djeghim, Hayat Bourekoua, Dariusz Dziki, and Renata Różyło.
2023. "New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese" Foods 12, no. 13: 2467.
https://doi.org/10.3390/foods12132467
APA Style
Leulmi, I., Zidoune, M. N., Hafid, K., Djeghim, F., Bourekoua, H., Dziki, D., & Różyło, R.
(2023). New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese. Foods, 12(13), 2467.
https://doi.org/10.3390/foods12132467