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Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.)

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Mohamed, A.G. and S.M. Shalaby,, 2016. Texture, chemical properties and sensory evaluation of a spreadable processed cheese analogue made with apricot pulp (Prunus armeniaca L.).. Int. J. Dairy Sci., 11: 61-68.

DOI: 10.3923/ijds.2016.61.68

URL: https://scialert.net/abstract/?doi=ijds.2016.61.68
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