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Q51115450-3B3A9C4D-DC8A-472D-A114-F763558FE93D
Q51115450-3B3A9C4D-DC8A-472D-A114-F763558FE93D
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http://www.wikidata.org/entity/statement/Q51115450-3B3A9C4D-DC8A-472D-A114-F763558FE93D
Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.
P2860
Q51115450-3B3A9C4D-DC8A-472D-A114-F763558FE93D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q51115450-3B3A9C4D-DC8A-472D-A114-F763558FE93D
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f7a9999dbed7dd4d67844d6c89bb70a02fd9e9fb
P2860
Effect of heat denaturation on beta-lactoglobulin-induced gastrointestinal sensitization in rats: denatured betaLG induces a more intensive local immunologic response than native betaLG.