Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i>

by Néstor Gutiérrez-Méndez, Alejandro Balderrama-Carmona, Socorro E. García-Sandoval, Pamela Ramírez-Vigil, Martha Y. Leal-Ramos, Antonio García-Triana
Published 2019-01-01