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Journal: Sustainability, 2024
Volume: 16
Number: 10996

Article: Physical, Textural and Sensory Properties of Spreadable Processed Whey Cheese as Affected by Addition of Polysaccharides
Authors: by Soumela E. Chatziantoniou and Apostolos S. Thomareis
Link: https://www.mdpi.com/2071-1050/16/24/10996

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