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Journal: Molecules, 2025
Volume: 30
Number: 66

Article: An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs
Authors: by Marika Magdalena Bielecka, Aleksandra Florczuk and Marek Aljewicz
Link: https://www.mdpi.com/1420-3049/30/1/66

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