Table 2. L* a*b* coordinates and other colour parameters measured on cheeses produced with SAS fruit extract and rennet as clotting agents

From

Solanum aethiopicum Extract Used as Coagulant Affected Nutritional and Rheological Characteristics of Cheese

Valentin D¨¦sir¨¦ GUIAMA, Juliette KOUBE, Esther NGAH, Robert Germain BEKA, Jean Marcel BINDZI

American Journal of Food and Nutrition. 2021, 9(1), 31-42 doi:10.12691/ajfn-9-1-5