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The Impact of Barley Bran Powder on the Physicochemical, Rheological, and Sensory Properties of Probiotic Low-Fat Cheese: A Response Surface Methodology Approach

Crossref DOI link: https://doi.org/10.61186/jhehp.11.1.45

Published Online: 2025-01-01

Update policy: https://doi.org/10.61186/crossmark-policy

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