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Journal: Foods, 2025
Volume: 14
Number: 1361
Article:
Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach
Authors:
by
Anna Vincová, Martina Polášková, Martin Stěnička, Kristýna Šantová, Vendula Kůrová, Barbora Lapčíková, Tomáš Gryger, Eva Lorencová, Zuzana Lazárková, Agnieszka Pluta-Kubica, Markéta Pětová, Ondřej Novosad and Richardos Nikolaos Salek
Link:
https://www.mdpi.com/2304-8158/14/8/1361
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