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Impact of Basil seed gum-stabilized grape seed oil emulsion as a fat replacer on the rheological, textural, and sensory properties of reduced -fat cheese during storage

Crossref DOI link: https://doi.org/10.1007/s11694-025-03998-w

Published Online: 2026-02-02

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

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