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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.
Link: https://www.mdpi.com/2304-8158/12/15/2862

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