@article{Mayorov2017new,
author={Mayorov, A.A. and Sidenko, Y.A. and Musina, O.N.},
title={NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE},
journal={Food Processing: Techniques and Technology},
publisher={Kemerovo State University},
year={2017},
pages={55-61},
volume={45},
issue={2},
}