Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet

Amal Ben Amira, Anthony Argüelles Arias, Patrick Fickers, Hamadi Attia, Souhail Besbes, Christophe Blecker

• DOI: 10.1007/s13197-020-04643-8
• PMID: 33746261
• PMCID: PMC7925762