Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics por Mahdieh Zare, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Mohammad Hadi Eskandari, Fatemeh Ghiasi, Seyed Mohammad Hashem Hosseini

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