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    The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

    The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products by Anna Vincová, Kristýna Šantová, Vendula Kůrová, Alena Kratochvílová, Veronika Halámková, Markéta Suchánková, Eva Lorencová, Daniela Sumczynski, Richardos Nikolaos Salek

    Published 2023-04-01
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