Mazorra-Manzano, M.A.; MartÃnez-GarcÃa, A.; Torres-Llanez, M.J.; RamÃrez-Suárez, J.C.; López-Franco, Y.L.; Brown-Bojórquez, F.; Teutle-Paredes, J.G.; Lugo-Sánchez, M.E.
Techno-Functional Properties of Mexican Cheese Whey Requesón Powder: Effects of Air-Convective Drying and Natural Gum Addition. Dairy 2025, 6, 32.
https://doi.org/10.3390/dairy6040032
AMA Style
Mazorra-Manzano MA, MartÃnez-GarcÃa A, Torres-Llanez MJ, RamÃrez-Suárez JC, López-Franco YL, Brown-Bojórquez F, Teutle-Paredes JG, Lugo-Sánchez ME.
Techno-Functional Properties of Mexican Cheese Whey Requesón Powder: Effects of Air-Convective Drying and Natural Gum Addition. Dairy. 2025; 6(4):32.
https://doi.org/10.3390/dairy6040032
Chicago/Turabian Style
Mazorra-Manzano, Miguel A., Angelica MartÃnez-GarcÃa, MarÃa J. Torres-Llanez, Juan C. RamÃrez-Suárez, Yolanda L. López-Franco, Francisco Brown-Bojórquez, José G. Teutle-Paredes, and MarÃa E. Lugo-Sánchez.
2025. "Techno-Functional Properties of Mexican Cheese Whey Requesón Powder: Effects of Air-Convective Drying and Natural Gum Addition" Dairy 6, no. 4: 32.
https://doi.org/10.3390/dairy6040032
APA Style
Mazorra-Manzano, M. A., MartÃnez-GarcÃa, A., Torres-Llanez, M. J., RamÃrez-Suárez, J. C., López-Franco, Y. L., Brown-Bojórquez, F., Teutle-Paredes, J. G., & Lugo-Sánchez, M. E.
(2025). Techno-Functional Properties of Mexican Cheese Whey Requesón Powder: Effects of Air-Convective Drying and Natural Gum Addition. Dairy, 6(4), 32.
https://doi.org/10.3390/dairy6040032