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    Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i>

    Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i> by Néstor Gutiérrez-Méndez, Alejandro Balderrama-Carmona, Socorro E. García-Sandoval, Pamela Ramírez-Vigil, Martha Y. Leal-Ramos, Antonio García-Triana

    Published 2019-01-01
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