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Toward alternative sources of milk coagulants for cheese manufacturing: establishment of hairy roots culture and protease characterization from Cynara cardunculus L.

BiomanufacturingEngineeringMilk CoagulantsFood AnalysisBiotechnologyCheese ManufacturingProtease CharacterizationAlternative Protein SourceFood EngineeringMicrobiologyMedicineFood TechnologyBiomolecular Engineering