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Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese

✍ Scribed by Yasin, Nessrien M.N.; Shalaby, Samah M.


Book ID
121713178
Publisher
Elsevier
Year
2013
Tongue
English
Weight
303 KB
Volume
58
Category
Article
ISSN
0570-1783

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