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Journal: Foods, 2022
Volume: 11
Number: 417

Article: Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese
Authors: by Efthymia Kondyli, Eleni C. Pappa, Dimitris Arapoglou, Maria Metafa, Christos Eliopoulos and Cleanthes Israilides
Link: https://www.mdpi.com/2304-8158/11/3/417

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