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2013 (published: 02.12.2013)
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Research the influence of protein additives Nutrilac® QU 7627 on the quality indicators and curd output
Zabodalova L.A.,, IVANOVA O.V.
In this article was shown the result of research the influence of protein additives on the process of fermentation mixture, quality indicators, rheological indices and curd output.
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protein additives, acid coagulation, rheological indice, curd
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