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Tailoring stringiness properties of composite flour paste for potential application in non-dairy imitation cheese: effects of flour constituent ratios and glycerol monostearate concentration

Crossref DOI link: https://doi.org/10.1007/s11694-025-03302-w

Published Online: 2025-05-06

Published Print: 2025-07

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

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