Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese

dc.creatorRamírez-López C., Vélez-Ruiz J.F.
dc.date2020-12-11T06:45:25Z
dc.date2020-12-11T06:45:25Z
dc.date2018
dc.date.accessioned2023-07-21T20:21:53Z
dc.date.available2023-07-21T20:21:53Z
dc.identifier2-s2.0-85049826017
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13464
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745587
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85049826017&doi=10.1111%2f1750-3841.14195&partnerID=40&md5=ab022691d00e45805a611337078c7808
dc.sourceJournal of Food Science
dc.titleEffect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese
dc.typeArticle


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