Use of <i>Pergularia tomentosa</i> Plant Enzymatic Coagulant System in Fresh Cheese-Making

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Use of Pergularia tomentosa Plant Enzymatic Coagulant System in Fresh Cheese-Making"
written by F. A. Benyahia, O. Aissaoui Zitoun, B. Meghzili, E. Foufou, M. N. Zidoune,
published by Food and Nutrition Sciences, Vol.12 No.11, 2021

has been cited by the following article(s):

[1]	Effect of vegetable coagulant and lamb rennet on physicochemical composition, fatty acid profile and lipid quality indices of a traditional fresh cheese (Jben)
	Biocatalysis and Agricultural …, 2023

[2]	New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants …
	Foods, 2023

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