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Journal: Eng. Proc., 2023
Volume: 37
Number: 109
109
Article: Physicochemical, Microbiological, and Sensory Characterization of Halloumi Cheese Fortified with Garlic (Allium sativum) and Pepper (Piper nigrum)
Authors: by Aravindi Nipunika Gamage, Rajivini Jeyasiri, Dinelka Dananji Hettiarachchi, Sachini Sandaranga Munasinghe and Nadeesha Dilrukshi
Link: https://www.mdpi.com/2673-4591/37/1/109

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