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1 Ergebnisse
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Physicochemical, microbial, and functional attributes of pr..:
Shafeeqa Irfan
;
Mian Anjum Murtaza
;
Ghulam Mueen ud Din
...
https://doi.org/10.1002/fsn3.3159. , 2023
Link:
https://doi.org/10.1002/fsn3.3159
RT Journal T1
Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:01d64037baf344b5975c6877757d6366&Exemplar=1&LAN=DE A1 Shafeeqa Irfan A1 Mian Anjum Murtaza A1 Ghulam Mueen ud Din A1 Iram Hafiz A1 Mian Shamas Murtaza A1 Sobia Rafique A1 Kashif Ameer A1 Muhammad Abrar A1 Isam A. Mohamed Ahmed PB Wiley YR 2023 K1 antioxidant potential K1 O/W emulsion K1 olive oil K1 processed Cheddar cheese K1 whey protein isolate K1 Nutrition. Foods and food supply K1 TX341-641 JF https://doi.org/10.1002/fsn3.3159 LK http://dx.doi.org/https://doi.org/10.1002/fsn3.3159 DO https://doi.org/10.1002/fsn3.3159 SF ELIB - SuUB Bremen
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