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Journal: MicroorganismsVolume: 13Number: 2471
Article: Effect of Enzymatic Lactose Hydrolysis on the Quality and Texture of Full-Fat Curd Cheese Produced Without Whey Separation
- Authors:
- Małgorzata Ziarno1,*,
- Dorota Zaręba2 and
- Iwona Ścibisz1
- et al.
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