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Process standardization and characterization of Pizza cheeses prepared employing starter culture technique using Glucono-Delta-Lactone (GDL) for post-acidification of curd

Crossref DOI link: https://doi.org/10.1007/s13197-025-06265-4

Published Online: 2025-04-05

Published Print: 2026-04

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

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