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Journal: Dairy, 2025
Volume: 6
Number: 32
Article:
Techno-Functional Properties of Mexican Cheese Whey Requesón Powder: Effects of Air-Convective Drying and Natural Gum Addition
Authors:
by
Miguel A. Mazorra-Manzano, 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
Link:
https://www.mdpi.com/2624-862X/6/4/32
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