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Journal: Foods, 2022
Volume: 11
Number: 3353

Article: Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement
Authors: by Agne Vasiliauskaite, Justina Mileriene, Epp Songisepp, Ida Rud, Sandra Muizniece-Brasava, Inga Ciprovica, Lars Axelsson, Liis Lutter, Elvidas Aleksandrovas, Ene Tammsaar, Joana Salomskiene, Loreta Serniene and Mindaugas Malakauskas
Link: https://www.mdpi.com/2304-8158/11/21/3353

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