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2000•Unpublished venueRequires access

Coagulation properties of cow and soya milk blends. 2. Coagulation with calcium sulfate and rennet.

A. Kadir Hurşit, Hasan Temiz

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Key concepts: Rennet, Coagulation, Calcium, Food science, Chemistry, Soya bean, Casein, Organic chemistry

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Coagulation properties of cow and soya milk blends. 2. Coagulation with calcium sulfate and rennet. — Research Paper | ScholarLens