Effect of Lupine as Cheese Base Substitution on Technological and Nutritional Properties of Processed Cheese Analogue
Acta Scientiarum Polonorum, Technologia Alimentaria - Poland
doi 10.17306/j.afs.2014.1.5
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March 30, 2014
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Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)