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Journal: Fermentation, 2023
Volume: 9
Number: 667

Article: Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Authors: by Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Giovanni Barone, Kristian Albersten, Lilia M. Ahrné, Egon Bech Hansen and Claus H. Bang-Berthelsen
Link: https://www.mdpi.com/2311-5637/9/7/667

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