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Effect of L. helveticus and Buttermilk Powder on Quality Characteristics of Reduced Fat Ras Cheese
Effect of L. helveticus and Buttermilk Powder on Quality Characteristics of Reduced Fat Ras Cheese
2016
Mahmoud Abdel-Hamid
Essam M. Hamad
Ehab Romeih
Keywords:
Food science
Buttermilk powder
Chemistry
quality characteristics
reduced fat
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