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Transglutaminase-mediated incorporation of whey protein as fat replacer into the formulation of reduced-fat Iranian white cheese: physicochemical, rheological and microstructural characterization

Crossref DOI link: https://doi.org/10.1007/s11694-018-9858-5

Published Online: 2018-06-22

Published Print: 2018-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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