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Journal: FoodsVolume: 12Number: 2862
Article: The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses
- Authors:
- Monika Garbowska1,
- Anna Berthold-Pluta1,* and
- Lidia Stasiak-Różańska1
- et al.
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