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    Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese by Putri Ramadhany, Anastasia Prima Kristijarti, Graciella Lorenz Susanto, Geraldo Prajna

    Published 2023-07-01
    “…Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. …”
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