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Citation(s) in RCA

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For: - R, Nurindah Sari M, Lisdiyanti P, Widyastuti Y, Sukara E. Utilization of Milk Clotting Enzyme from Lactobacillus casei D11 for Mozzarella Cheese Making. jtip 2015. [DOI: 10.6066/jtip.2015.26.1.63] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]  Open
Number Cited by Other Article(s)
1
Çelebi M, Şimşek B. Scalding process optimization to enhance the textural properties of Kashar cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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