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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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