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Citations for "Effect of Adding Cardamom, Cinnamon and Fenugreek to Goat’s Milk Curd on the Quality of White Cheese During Storage"

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C. Lorrungruang, K. Sinma, P. Pantagrud, S. Wannasirisuk, K. Mahabandha, K. Khucharoenphaisan 2014. Red Cheese Production from Soymilk by Monascus purpureus and Lactobacillus casei J. Applied Sci., 14: 2819-2824.
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Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion
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Herbs and Spices Fortified Functional Dairy Products
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