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Journal: Dairy, 2025
Volume: 6
Number: 32
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 Martínez-García, María J. Torres-Llanez, Juan C. Ramírez-Suárez, Yolanda L. López-Franco, Francisco Brown-Bojórquez, José G. Teutle-Paredes and María E. Lugo-Sánchez
Link: https://www.mdpi.com/2624-862X/6/4/32

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