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Journal: Foods, 2019
Volume: 8
Number: 44
44
Article: Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium
Authors: by Néstor Gutiérrez-Méndez, Alejandro Balderrama-Carmona, Socorro E. García-Sandoval, Pamela Ramírez-Vigil, Martha Y. Leal-Ramos and Antonio García-Triana
Link: https://www.mdpi.com/2304-8158/8/2/44

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