Milk coagulation by Calotropis procera juice. Effects of juice storage time and temperature trial for cheese making
| Autores principales: | , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
1996
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/79229 |
Ejemplares similares: Milk coagulation by Calotropis procera juice. Effects of juice storage time and temperature trial for cheese making
- Milk coagulation by calotropis procera (Sodom apple) for cheese making: Effects of juice concentration, storage time and temperature
- Milk coagulating properties of Calotropis procera juice extract
- Calotropis procera with emphasis on its use as a milk coagulating agent. A review
- Calotropis procera extract as a milk-coagulating agent
- Making Scamorza cheese in rural areas
- Effect of variations in the manufacturing process on the quality of Ayib cheese