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Author: Aylin Türk
1 Articles are founded.
Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
Food Sci Anim Resour 2019;39(1):23-34.
https://doi.org/10.5851/kosfa.2018.e60
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https://doi.org/10.5851/kosfa.2018.e60