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PROCESSED CHEESE ANALOGUES INCORPORATING FAT-SUBSTITUTE. 2. RHEOLOY, SENSORY PRECEPTION OF TEXTURE AND MICROSTRUCTURE.

• 1999
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Authors TAMIME, A. Y.; MUIR, D. D.; SHENANA, M. E.; KALAB, M. AND DAWOOD, A. H. LABENSM.-WISS. U.-TECHNOL.,
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publication.type International
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