The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk
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| Description | article by Karla Kalígia Silva Borba et al published 3 December 2013 in International Journal of Food Science and Technology |
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author: Marciane Magnani |
| Publication date | December 3, 2013 |
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